Bacon, Avocado Corn Salad

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

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.

 

Corn Salad

Recipe from  Absolutely Avocados Coobook by my friend Gaby Dalkin of What’s Gaby Cooking!

How To Make Corn Salad

  1. 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.
  2. 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.
  3. 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
Prep Time 15 minutes
Cook Time 10 minutes
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

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188 Responses
  1. Chatelaine

    In a pinch a smashed avocado on toast hits the spot! but I love guacamole, or avocado topped on a salad. Mmmm

  2. Grace

    I love it in my mom’s gaucamole! YUMMMM! 1 avacado, a couple splashes of lemon juice, a 1/4 teaspoon salt, and about 3-4 cloves of pressed or minced garlic and mash it all together! Two words. Life. Changing.

  3. Jennifer

    I love guacamole and I frequently add slices to sandwiches but when I’m feeling really lazy, I just slice an avocado, sprinkle with salt, and put a slice on a tortilla chip and eat it that way. Sometimes with a sprig of cilantro on top.

  4. Lindsay Tilley

    My favorite way is with fajitas, burgers, or by themselves. I just couldn’t decide! 🙂

  5. Julie @ Table for Two

    love her book!!! we’re on the same wavelength today with posting her recipe 🙂 i almost chose this one too, it looks AMAZING!! it was definitely hard just choosing one! haha

  6. Becca from ItsYummi.com

    This salad looks SO refreshing, Jenny!
    Good ‘ol guacamole is my favorite way to eat avocados. The cookbook looks great!

  7. Dina

    Love my hubby’s homemade guacamole!! It’s the best!!
    I also jus found another great way to eat avocados – 3 scrambled egg whites and 1 yolk cut up avocado and salsa on the side…delish breakfast!

  8. Shawn Augustine

    This recipe looks great! And so does the cookbook, thank you for the opportunity to win it!
    My favorite way to eat Avocado is definitely in a salad. I only just recently tried it on toast as well and that is delish too!
    Can’t wait to see her cookbook and discover many other ways to eat it! 🙂

  9. Pamela @ Brooklyn Farm Girl

    Honestly, I love this! I love corn dishes, usually it’s corn, tomato, beans, maybe some avocado but… BACON! I never thought about bacon. This will thrill my husband with the added meat. Saving this and making it soon!

  10. Kimberly S.

    I absolutely love avacados and I will eat them in any way, form or fashion….A must try however is avacado fries. They are ridiculously amazing!

  11. Melissa @ Treats With a Twist

    I love avocado on top of almost anything lately. Eggs, chicken, veggies…as long as it has a sprinkle of sea salt and a dash of chili pepper or hot sauce, I’m in heaven!

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