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 them on a black bean burger!
I LOVE avocados with black beans!
I love avocado’s. I’ve tried so many different ways to eat avocado’s. I love them all. I really can’t pick a favorite.
I love avocado bacon sandwiches, and guacamole. Thank you for the giveaway!
I love avocados made into guacamole!
guacamole! mole! mole! 🙂
Yum!! I’m loving all the avocado posts today.
I love avocados every way! I like them with salt and pepper… smashed on toast… in guac… on a burger… I LOVE them! I would love a copy of this cookbook. I will have to buy it if I don’t win it, I need it!
I love guacamole and will eat it happily straight from the bowl!
Probably guacamole, then in salads, all over quesadillas
Looks amazing, Jenny! Congrats to Gabby on a beautiful-looking book, *and* one full of delicious recipes!
Probably guacamole, but just about any way you make them is good!
authentic guacamole from family in mexico city is the best!
Guacamole of course! Or in southwest chicken…yum!
I love avocados! Right now I’m mashing them up as babyfood for my 8-month-old.
Love avocado on a turkey sandwich.
Guacamole is my fav
Guacamole on toast, with a slice of tomato and cheese!
yesterday i had some avocado on grilled cheese. it was divine!!
Guacamole!!!
I love eating them sliced with little dots of hot sauce to make the perfect creamy/spicy blend!
I love avocados on whole wheat toast with a sprinkle of pink himilayan sea salt!
Mashed on toast.
Love avocados in salads!
Avocados are best eaten as guacamole…with a margarita and chips!!!
Guac is what I like!!
Guacamole!
In Guacamole!!
This salad looks great! My favorite way to eat avocados is with a little salt and a spoon. 🙂
YUMMM. Avocado toast is my favorite!
I simply eat them with a little salt on a tortilla.
I love to eat them by themselves!
I love slicing them in half and sprinkling them with salt and lime juice and eating them with a spoon!
Yum, I love avocados, especially in a salad! Looks so tasty! Can’t wait to look through Gaby’s book!
I like to mash it up with some mayo and spread it on a burger.
Very simply – I like Lime Juice, Salt & Onion. Mashed with a fork!