Description
This Avocado Corn Tomato Salad with Bacon is fresh, colorful, and packed with flavor. Sweet corn, juicy cherry tomatoes, creamy avocado, and crispy bacon come together in a zesty lime dressing. It’s the perfect combo of crunchy, creamy, and tangy – great for barbecues, potlucks, or a simple weeknight side.
Ingredients
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4 slices of bacon, cooked and crumbled
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2 ears of fresh corn (or 1 1/2 cups frozen corn, thawed)
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1 pint cherry tomatoes, halved
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2 ripe avocados, diced
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1/4 cup red onion, finely chopped
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2 tablespoons fresh cilantro, chopped
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Juice of 1 lime
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2 tablespoons olive oil
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Salt and black pepper, to taste
Instructions
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Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble and set aside.
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Cook the corn: If using fresh corn, boil or grill it for about 5 minutes until tender. Let cool, then cut kernels off the cob.
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Make the dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
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Assemble the salad: In a large bowl, combine corn, tomatoes, avocado, red onion, and cilantro.
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Add bacon and drizzle the dressing over the top. Gently toss everything together.
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Serve immediately or chill for up to 30 minutes before serving.
Notes
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Add crumbled feta or cotija cheese for extra flavor.
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For a spicy kick, toss in some diced jalapeño.
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If making ahead, add avocado right before serving to keep it from browning.