Step 1: Cook the Bacon
Preheat your oven to 400°F (200°C).
Line a cookie sheet with tin foil for easy cleanup and arrange the bacon slices in a single layer.
Bake for 15–20 minutes, until the bacon is crispy and golden.
Remove from the oven and let the bacon drain on paper towels.
Once cooled, chop the bacon into bite-sized pieces.

Step 2: Sauté the Corn
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the corn and sauté for about 5 minutes, stirring occasionally, until slightly golden and tender.
Remove from heat and let the corn cool.

Step 3: Prepare the Salad Base
In a large mixing bowl, add the chopped romaine lettuce.
Add the halved tomatoes (or sun-dried tomatoes for extra depth), cooled corn, diced avocado, and thinly sliced onions.

Step 4: Assemble the Salad
Add the chopped bacon and crumbled feta to the bowl.
Toss gently to mix everything evenly.

Step 5: Add Crunch and Dressing
Sprinkle the croutons over the top.
Drizzle with your chosen salad dressing—ranch, balsamic vinaigrette, or a light citrus dressing all work beautifully.

Step 6: Toss and Serve
Give the salad one final toss to coat everything lightly in dressing.
Serve immediately for the freshest, crunchiest texture.

Storage Instructions

Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 2 days.
For best results, keep the dressing on the side if you plan to store it, and add it right before serving.

Make Ahead:
You can prep the bacon, corn, and chopped vegetables ahead of time.
Store them separately in the fridge and assemble the salad right before serving to maintain the best texture.

Warm Up:
This salad is best served cold or at room temperature.
No reheating needed—just toss and enjoy.