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
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
I made this salad a few weeks ago and it was to-die-for!!!
I made this as a side dish for a baby shower luncheon, and it was a HUGE hit. I doubled the recipe and used canned corn and feta cheese. There wasn’t any left. Thanks! =)
So glad to hear it Taylor!! I love Gaby’s recipe!
Vary the filling ingredients according to your taste and budget.
Uramaki is similar to maki, however, rice is placed on top of
the nori instead of inside. This is a extremely previous design of Japanese chef knife.
I like to peel it – cut it down the middle – take the big seed out, sprinkle with salt and pepper — and chomp it!!! Just like that! Plain. Yum!! But I am going to make this tomorrow!
I love to eat them wrapped in cheese and bacon
I love avocado greek yogurt dip for veggies or in a salad!
Dark chocolate avocado smoothies are one of my favorite ways to use avocado!
Made this on Saturday and it was delicious. I did substitute the cotija cheese for feta.
Thanks!!
When I lived in Israel and going to grad school there (about 24 years ago!), there was a tiny market across the street from the campus and we used to go there to get our sandwiches. The process to get them made was interesting. You went to the back of the store to get from the fresh produce bin (everything was delivered and made/baked fresh daily) a tomato and an avocado. Next, you selected the bread you wanted. Then you took it to the counter and the guy would proceed to make the sandwich. He sliced the roll/bread in half, spread avocado on both halves, sprinkled a little salt and added sliced tomatoes. Next, he would cut slices of cheese to put on it and added a little more salt. We NEVER got tired of this sandwich. And the whole thing cost about $1.50! I make this at home often. I use poppy seed kaiser rolls and swiss cheese. It is a filling and delicious sandwich and always brings back great memories for me! I love anything that has avocados in it and usually order extra avocado in restaurants that offer it!
avocado ice cream!
I love mashed avocado with a little lime juice and chopped tomato, sort of a mild guacamole. Great as dip with chips or raw veggies, spread on crackers, added to sandwiches and burgers, spooned onto baked potatoes, grilled chicken and salads (esp. taco salad)…so many ways to use it!
Avocado, corn and bacon is a fabulous combo!
Yummy in sandwich with chicken and bacon
I love avocados any which way!! Favorite is probably in guacamole, spread on everything! YUM!
I love avocados in anything! On tacos, in sushi, on a burger, with a fork…you name it I’ll eat it if it has avocado! I’d love this cookbook.
Just slice them in half give it a twist and scoop it out. I eat it as a side to everything I eat. I love,love, avocados.
oooo…can’t wait to check out this cookbook…my fav way to eat avocados is guac.i can not get enough chips and guac!
I love to have avocado as a drink which I make very often in the blender. It tastes so good and is so nutritious. It is very easy to make.
GUACAMOLE!
I love avocado smoothies
I’ve been looking for new ways to use avocado. So far, I’ve been pretty boring just using it in guac.
try it as a drink it is so good !!!
I love a smear on a turkey sandwich. Yum.
Rough chopped and mixed with those little mozzarella balls and cherry tomatoes. Or guac!
I love avocados on top of grilled turkey burgers. I also love a good avocado and charred corn salad. So good!
Guac!
Guacamole!
My favorite way is just as guacamole. I would love new ways to enjoy them, though!
I love Guacamole of course, but I also love to brush avocado halves with olive oil and grill them as a side for burgers.
Gotta be guacamole!!!
I love to eat them just about any way. They are awsome
Anyway! Guacamole or in a salad or sandwich are all good with me!
Guacamole and chips!
Love avocados, anyway, anytime – even plain w/a tiny bit of salt.
A favorite? I love them in egg salad, on burgers, tacos, grilled chicken sandwiches…
Jus plain avocados are wonderful.
I use mushed up avocado with a little fresh lemon juice and salt and pepper instead of mayo on sandwiches.