Bacon, Corn and Avocado Salad
Cooking the corn in a bit of bacon fat infuses the entire salad with savory flavor that gets a summery tang with the addition of lime juice. Use the freshest, sweetest corn you can find.
Servings: 6
Ingredients
- 4 ears corn, husks and silks removed
- 6 strips bacon
- 1 red pepper, finely diced
- 1 large avocado, diced
- 1/4 cup fresh cilantro, chopped
- juice squeezed from 2 limes
- salt and pepper, to taste
Instructions
- Cut the kernels off the ears of corn and set aside.
- Heat a large skillet over medium heat. Add the strips of bacon to the skillet and cook on both sides until the bacon is crisp, 6-8 minutes. Transfer to a paper towel-topped plate to cool. Drain off all but about 1 Tablespoon of bacon fat from the skillet and put it back on the stove over medium heat.
- To the hot skillet, add the corn kernels, and leave them without stirring until they start to sizzle, 1-2 minutes. Continue cooking the corn, stirring occasionally, until it is cooked through and most kernels have started to brown in spots. Transfer to a large bowl. Refrigerate the corn until cool, at least 30 minutes.
- Just before serving, combine the corn, red pepper, avocado, cilantro, and lime juice. Crumble the cooked bacon over the top and toss gently. Season with salt and pepper, to taste.
Notes
Not a red pepper fan? Tomatoes would be a great substitute for the red peppers in this recipe.
Nutrition
Calories: 200kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 443mg | Fiber: 4g | Sugar: 3g