Sharing a perfect corn salad recipe today! This Bacon Avocado Corn Salad is flavor packed and makes the perfect salad all year round!
Corn Salad
Can I just say it is a salad packed with all of my favorite things. It’s got corn, bacon, avocados, cilantro, lime and cheese! I could eat this every day and be so very happy. I just know you will love this salad, Enjoy!
Try my Maple Bacon Corn Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Recipe from Absolutely Avocados Coobook by my friend Gaby Dalkin of What’s Gaby Cooking!
How To Make Corn Salad
- Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
- Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut the avocado into 1/2 inch pieces. Transfer the avocado to the skillet. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
Bacon, Avocado Corn Salad
This Bacon Avocado Corn Salad is flavor packed and makes the pefect side dish!
Course: Salad
Cuisine: American
Servings: 8
Calories: 157kcal
Cost: 8
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Ingredients
- 5 strips Thick cut bacon
- 4 ears corn husks and silks removed
- 2 ounces cotija cheese feta cheese may be substituted
- 2 tablespoons chopped fresh cilantro
- 1 lime juiced
- 1 Hass avocado
- coarse salt
- ground black pepper to taste
Instructions
- Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
- Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
- Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut the avocado into 1/2 inch pieces. Transfer the avocado to the skillet. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
Notes
Recipe by Gaby Dalkin of What's Gaby Cooking
Nutrition
Calories: 157kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 179mg | Potassium: 279mg | Fiber: 3g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
Keywords: bacon corn salad, corn salad, corn salad recipe, summer corn salad
I love avocados on anything and prepared any way. 🙂 I love making soup and putting them in soup, especially Chili or Tortilla Soup.
I love avocados and the chance to learn more delicious ways to eat them!
Smashed on cheddar cheese bread with salt, pepper, and tabasco!
I’d usually say guac is my favorite way to eat avocados, but this salad might change my mind!
This salad looks delicious! I love avocados on just about everything!
There are so many ways to enjoy avocado! Love them mashed, add a little seasoning and put it on anything, especially fajitas. Or chicken tacos.
I love avocado as guacamole, as a sandwich spread or on anything Mexican, of course.
I love them with egg salad!
Sorry if this is a dumb question, but what do you serve this with and/or how do you eat it? Is it a salad salad or is it a dip/salsa? Would you have chips? This looks so good!
I love to peel and eat them plain!! Yumm! And a whole cookbook just on them?? Fabulous!!
My favorite way to eat avocado has to be smashed with a little bit of salt smeared on a fresh homemade tortilla!
I love avocados!! I think my favorite way (at the moment) is sliced on a burger… mmm…
I love avocados on pretty much everything!!
With shrimp and a little remoulade sauce.
Avocados sliced and set on top of a burrito or in sushi!!! Or anything else 🙂
Avocados on toast!
This is my absolute fav way to at avacados. Slice avacados and arrange on plate. I use Campari or Kumato tomatoes sliced in wedges. Arrange on plate around avacado. Drizzle with lemon juice then olive oil. Sprinkle with chopped cilantro and sprinkle with course sea salt. Delicious!
Going crazy for Gaby’s book! All these recipe being posted are making me drool!! Avocados are my very favorite!
Guacamole! Cookbook looks great……
My favorite way to eat avocados is guacamole! I am obsessed!
Smashed on toast!
Guacamole is my favorite way to eat avocados.
I love guacamole – but would LOVE to explore even more way to enjoy avocados!
Sold! Anything with bacon and avocado and I’m all about it!
I’m just loving Gaby’s book, and this recipe is one that caught my eye. They are such simple flavors that would work beautifully together. No need to enter me in the giveaway. 🙂
In my sushi rolls… Just thinking about it makes me hungry!
This sounds so yummy! Can’t wait to read her new cookbook! 🙂
with a spoon….
Avacado toast with a fried egg or good ole’ guac!
I love them on salads! and every way I have ever tried them.
with guacamole!
Guacamole!
guacamole!
I love mashed avocados sprinkled with salt on toasted sourdough bread.
You can’t go wrong with guacamole!!
I love BLTs with avocados.