Bacon, Avocado, and Corn Salad

Bacon, Avocado, and Corn Salad
Staff Writer
Patricia Stagich

For a twist on a corn salad, try adding bacon and avocado. 

Click here to see 10 Great Bacon and Avocado Recipes

4
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad

  • 4 ears corn, husks and silks removed
  • 6 bacon slices
  • 1/2 red onion, thinly sliced
  • 1 large avocado, peeled, pitted, and diced
  • Salt and pepper, to taste

For the balsamic vinaigrette

  • 1/2 Cup extra virgin olive oil
  • 1 shallot, minced
  • 2 Tablespoons minced garlic
  • Salt and pepper, to taste
  • 1/3 Cup balsamic vinegar

Directions

For the salad

Cut the kernels off the corn and set aside. Heat a large skillet over medium heat. Add the strips of bacon and cook on both sides until crisp. Transfer to a paper towel topped plate. Drain off all but 1 tablespoon of bacon dripping from skillet and return to heat. To the skillet add corn kernels and cook, stirring occasionally until corn is cooked through. Let cool slightly. In a large bowl, combine the corn, bacon, red onion, avocado, and season with salt and pepper. 

For the balsamic vinaigrette

Combine ingredients for balsamic vinaigrette in a medium bowl. Pour over the corn salad and mix to combine. Serve at room temperature. Frozen or canned corn may be substituted for fresh corn.

Nutritional Facts

Total Fat
27g
39%
Sugar
2g
2%
Saturated Fat
22g
92%
Cholesterol
5mg
2%
Carbohydrate, by difference
3g
2%
Protein
1g
2%
Calcium, Ca
5mg
1%
Choline, total
5mg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
15mg
2%
Selenium, Se
2µg
4%
Sodium, Na
97mg
6%
Water
17g
1%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.