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5 from 3 votes

Bacon, Corn, and Avocado Salad {Original Version}

A light and refreshing Tex Mex-inspired salsa / salad that is seasoned with just fresh cilantro and lime juice.
Prep Time10 mins
Course: Side Dish
Cuisine: Tex Mex
Servings: 4
Author: Jess Smith via Inquiring Chef


  • 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


  • 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