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 mins
Cook Time 10 mins
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. Taylor

    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! =)

  2. Ilse

    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.

  3. Donna Howard

    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!

  4. Anne Marie

    Made this on Saturday and it was delicious. I did substitute the cotija cheese for feta.

    Thanks!!

  5. Laurie A.

    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!

  6. Loretta

    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!

  7. Lisa

    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.

  8. Darlene Epps

    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.

  9. angela @ another bite please

    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!

  10. marie schubert

    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.

  11. Connie @ Real Food Family Meals

    I’ve been looking for new ways to use avocado. So far, I’ve been pretty boring just using it in guac.

  12. Summer

    I love avocados on top of grilled turkey burgers. I also love a good avocado and charred corn salad. So good!

  13. Karen - Cinnamon Freud

    I love Guacamole of course, but I also love to brush avocado halves with olive oil and grill them as a side for burgers.

  14. Christy R

    I use mushed up avocado with a little fresh lemon juice and salt and pepper instead of mayo on sandwiches.

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