This Cauliflower Broccoli Bacon Corn Salad is a bold and colorful side dish packed with flavor and texture. Featuring fresh broccoli and cauliflower, crispy bacon, sweet corn, cheese cubes, red onion, and juicy cherry tomatoes, it’s all tossed in a creamy garlic mayo-sour cream dressing. Perfect for BBQs, potlucks, or any meal that needs a crunchy, creamy upgrade.
Why You Will Love This Recipe
- Fresh, raw veggies with maximum crunch
- Creamy, garlicky dressing that coats every bite
- Packed with texture: crisp, creamy, juicy, and smoky
- Excellent for make-ahead and potluck meals
- No cooking (except the bacon!)
Cauliflower Broccoli Bacon Corn Salad – Crunchy, Creamy, and Loaded with Flavor
Cauliflower and broccoli are often reserved for bland steam trays or raw veggie platters, but this salad flips the script. It’s vibrant, bold, and full of unexpected flavor. Imagine crunchy florets paired with sweet corn, juicy cherry tomatoes, creamy Colby Jack cheese cubes, and a dressing that’s garlicky and tangy in all the right ways.
Then there’s the bacon — smoky, salty, and crisp, it pulls the whole salad together. This dish is all about contrast: raw crunch meets creamy comfort, savory bacon meets sweet corn, and juicy tomatoes burst in your mouth. It’s not your average veggie salad — it’s the one that disappears first at the picnic table.
The beauty of this salad lies in its balance. The vegetables are chopped small enough to grab a bit of everything in each bite, while the dressing is rich enough to bind it all together without overpowering the natural flavors.
It also holds up incredibly well. You can prep it a day ahead, and it’ll taste even better after chilling. The mayo-sour cream base locks in the moisture, and the bacon stays crispy if added right before serving.
It’s versatile too. Swap Colby Jack for sharp cheddar, or use turkey bacon for a leaner option. Add sunflower seeds or sliced almonds for extra crunch. Even throw in hard-boiled eggs or rotisserie chicken to make it a full meal.
Whether you’re hosting a cookout, bringing a dish to a potluck, or just want a more exciting way to eat your veggies, this salad hits all the marks. It’s indulgent, colorful, and always a crowd favorite.
And despite its richness, it’s deceptively light and fresh. There’s no pasta or potatoes, just crisp, raw vegetables and a few smart additions.
This salad feels like summer — cool, crunchy, creamy, and ready to be shared.
Servings
Serves: 6–8 as a side
Time
Prep Time: 20 minutes
Cook Time (for bacon): 10 minutes
Total Time: 30 minutes
Ingredients
Salad
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1/2 small red onion, finely chopped
- 4 oz Colby Jack cheese, cubed
- 1 cup canned corn, drained
- 6 slices turkey bacon, cooked and chopped
- 1 pint cherry tomatoes, halved
Dressing
- 2/3 cup mayonnaise
- 3 tablespoons sour cream
- 3 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- Cook turkey bacon until crispy, then set aside on paper towels to cool. Once cooled, chop into bite-size pieces.
- Cut broccoli and cauliflower into small, bite-sized florets. Finely chop onion, cube the cheese, and halve the cherry tomatoes.
- In a large bowl, combine all salad ingredients: broccoli, cauliflower, onion, cheese, corn, tomatoes, and cooled bacon.
- In a small bowl, whisk together mayonnaise, sour cream, garlic, salt, and pepper.
- Pour about 3/4 of the dressing over the salad and mix well. Add more dressing if needed to coat evenly.
- Cover and refrigerate for at least 30 minutes before serving for best flavor.
Tips
- Add bacon just before serving to keep it crispy.
- Chop veggies small for easier eating and better texture distribution.
- Substitute Greek yogurt for sour cream for a lighter twist.
- Make it a meal by adding hard-boiled eggs or cooked chicken.
