• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 8
    OK

    Bacon, Avocado, & Corn Salad

    Avocado and bacon just seem to be a match made in heaven. This bright springtime and summertime salad will make a gorgeous addition to any table, and you’ll have everyone from kids to adults gobbling up this delectable side.

    Gaby Dalkin is a trained chef, recipe developer, and food/lifestyle writer. Her food and recipe blog WhatsGabyCooking.com features original recipes and images that inspire and delight even the pickiest of palates, along with anecdotes from Gaby's life on-the-go.  Her first cookbook, Absolutely Avocados, celebrates her uncontrollable obsession with nature's most perfect food: the avocado.  


    Ingredients
    5
    strips
    thick-cut bacon
    4
    ear
    corn, husks and silks removed
    2
    ounces
    cotija cheese (feta cheese may be substituted)
    2
    tablespoons
    chopped fresh cilantro
    1
    lime, juiced
    1
    Haas avocado
    *
    Coarse salt and freshly ground black pepper to taste
    Directions
    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 and toss.
    Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
    Reprinted With Permission From Absolutely Avocados, Houghton Mifflin Harcourt, $17.99

    The base number of servings for this recipe is 8
    OK

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