Bacon, Corn and Avocado Salad
Published May 26, 2020•Updated Mar 13, 2022
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Combine three delicious things – crispy bacon, tender sweet corn, and savory avocado – and you have a fresh and totally addictive salad. Bacon, Corn, and Avocado Salad is great on its own (add some chopped chicken for something more substantial) or served as a side dish.
I hope you had a relaxing long weekend. On Friday we went up to Weston, Missouri (about an hour north of Kansas City) for a walk along the river and picnic outside of the amazing Green Dirt Farm Creamery. It ended up being sort of rainy and gray, but was still so much fun, and made the weekend feel a little extra special. We also ate as many of our meals outside as possible. I’m hoping the steamy summer weather holds off long enough for us to continue that for a few more weeks.
I spent most of last week going through piles and piles of old cooking magazines with dog-eared pages looking for summer inspiration. I made a special pile with grilling recipes that I can’t wait to put to the test. It looks pretty certain that our summer dinner formula will be grilled meat + pasta / grain salad + fruit + green salad.
This Bacon, Corn, and Avocado Salad will fill that green salad slot many times in the coming weeks. It takes a few minutes at the stove to prepare the bacon and corn, but it pays off with a salad that is unique and packed with flavor and texture.
Ingredients for Bacon, Corn, and Avocado Salad
- Bacon – Chop the bacon so that it cooks evenly. Cook it until deep brown and very crisp. You’ll saute the corn in a bit of this bacon grease which will give the salad tons of flavor.
- Corn – Fresh corn, sliced off the cobs is the best here – it has the most flavor, especially when corn is in season in late summer. Frozen corn works great too though. (Defrost it before making the recipe as written.)
- Avocado – Look for a ripe avocado with a bit of give when you squeeze it.
- Green Onions – Chopped green onions give the salad a bit of tangy herbal flavor. If you don’t have green onions, chopped cilantro or even fresh basil would be great.
- Salad Greens – I’m partial to a sweet, buttery lettuce like butter lettuce or Boston Bibb in this salad. Chopped romaine hearts or baby spinach both work really well too.
- Salad Dressing – I left this open so that you can use a favorite dressing or vinaigrette if you prefer, but hop on over and grab the recipe for Cilantro Lime Vinaigrette for a vinaigrette that goes really well here.
Possible Variations
- Add Chicken – Add some chopped chicken (rotisserie chicken is great) and this easily becomes filling enough for lunch or dinner.
- Add Vegetables – Want to load this up with more fresh veggies? Chopped bell peppers, carrots, or cucumbers would all be great.
- Change up Vinaigrette / Dressing – Try this salad with your favorite vinaigrette and salad dressing. It’s good with everything from balsamic vinaigrette to creamy ranch. I love it with Cilantro Lime Vinaigrette which gives it even more fresh flavor.
More Fresh Summer Salads
- BBQ Chicken Salad – Crisp, fresh, and colorful, BBQ Chicken Salad is no ordinary salad. This dish has layers of flavor – sweet and tangy BBQ chicken, crunchy tortilla strips, and crisp vegetables, all tossed in creamy Greek yogurt ranch dressing.
- Spring Cobb Salad with Creamy Herb Yogurt Dressing – With a light, creamy herb yogurt dressing, spring vegetables and bacon (of course!), this Spring Cobb Salad is a fresh twist on the classic.
- Kale Salad with Chicken, Croutons and Soft Boiled Eggs – This salad is packed with protein, light enough for lunch and filling enough for dinner. And full of so much flavor you’ll want it for both!
- Slow Cooker Carnitas Taco Salad – Carnitas Taco Salad is a Monday-friendly solution to a Saturday-worthy taco craving. Pack the salads with any vegetables you like and finish them with crispy slow cooker carnitas pork and crumbled tortilla chips.
Favorite Tools
- Cast Iron Skillet – If you have a cast iron skillet, it’s great for cooking the bacon evenly until crisp. Any other type of skillet or saute pan would work too.
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Bacon, Corn and Avocado Salad
Equipment
- Skillet
Ingredients
- 6 strips Bacon, chopped
- 2 cups Corn Kernels (it’s best with fresh corn, sliced off the cobs, but frozen works well too)
- 1/4 tsp Kosher Salt
- 1 Avocado, cubed
- 2 stalks Green Onions, chopped
- 8 oz Salad Greens, torn (try it with butter lettuce, Boston Bibb, or Romaine hearts)
- 1/3 cup Salad Dressing of Choice (see note)
Instructions
- Place a skillet over medium heat. Add bacon and cook, stirring frequently, until bacon is crisp, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate to cool.
- Drain off all but a thin layer of bacon grease from the skillet and return skillet to heat.
- Add corn and salt to the bacon grease (be careful - the corn may sizzle and pop a bit in the hot bacon grease) and saute until corn is tender, 2 to 3 minutes.
- Transfer corn to a mixing bowl and let cool slightly.
- Just before serving, toss together corn, avocado, green onions, bacon, and salad greens. Add salad dressing just until dressed to your liking.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Several people have requested an older version of Bacon, Corn, and Avocado Salad that I posted. I’m so glad you asked! This version does not use lettuce or salad dressing but is a Tex Mex style recipe with cilantro and fresh lime juice.
Here is that original recipe:
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Bacon, Corn, and Avocado Salad {Original Version}
Ingredients
- 4 ears Corn, husks and silks removed
- 6 strips Bacon
- 1 Red Bell Pepper, finely diced
- 1 large Avocado, diced
- 1/4 cup Fresh Cilantro, finely chopped
- 2 Limes, juice of
- Salt and Pepper, to taste
Instructions
- Slice the kernels off the ears of corn. Set aside
- Heat a large skillet over medim heat. Add the bacon and fry on both sides until crisp, 6-8 minutes. Transfer to a paper towel-lined plate to cool. Drain off all but about 1 Tablespoon of bacon fat from the skillet and return the skillet to medium heat.
- To the hot skillet, add the corn kernels and leave them without stirring, until they start to sizzle, about 2 minutes. Continue cooking the corn, stirring occasionally, until it is cooked through and most corn kernels have started to brown in spots (this can take another 6 to 8 minutes). Transfer corn to a large bowl. Refrigerate until cool, about 30 minutes.
- Just before serving, combine the corn, red pepper, avocado, cilantro, and lime juice. Crumble the cooked bacon over top and toss gently to combine. Season with salt and pepper, to taste. Serve immediatelyl
Nutrition information is automatically calculated, so should only be used as an approximation.
I liked the original recipe much better than this modified version. Could you send me the original directions and I will placed them in a safe place. Thanks
Cathy – I’m SO glad you reminded me! These two recipes have the same name and the older version was overwritten. But nothing is every lost here on the site, so the post has now been updated. You’ll find the original recipe at the bottom of the post – no changes made at all (and it will never disappear from this location again).
Wow that looks amazing!