Bacon Avocado and Corn Salad from Absolutely Avocados by Gaby Dalkin. Avocado lovers will go crazy over this simple to throw together recipe!
If you follow popular food blogs, you’ve probably heard of Gaby Dalkin and her lovely blog, What’s Gaby Cooking. And if you read Gaby’s blog, you know about her cookbook, Absolutely Avocados. I’m really loving the recent wave of cookbooks that focus on one theme (like Desserts in Jars or Tessa’s new cookbook, Cookies and Cream Hundreds of ways to make the perfect ice cream sandwich), or all use one ingredient, like Gaby’s cookbook.
I am definitely in the “I LOVE Avocados” camp so I had to get my hands on this cookbook. Flipping through, you know you’re going to get lots of wonderful, delicious avocado recipes, but what I love is that Gaby also gives us facts about avocados and information on other types of avocados varieties. This cookbook is seriously filled with great recipes and a few unexpected gems. You already know you’re going to get guacamole-type recipes but you also get salad recipes, meat recipes, fish, vegetarian and DESSERT recipes. This cookbook is a must buy for any avocado lover.
The Recipe: Bacon, Avocado & Corn Salad
So obviously I had to try a salad recipe. These recipes can be whipped up quickly and are filled with all of my favorite things. I selected the Bacon, Avocado & Corn recipe because I had just purchased this fabulous bacon from Trader Joe’s. Uncured Black Forest Bacon (All Natural Dry Rubbed Bacon). Could you ask for anything better? I think not.
Well, this recipe did not disappoint. It was fabulous and so easy to make. My family and I (yes, even the kiddos) devoured this with tortilla chips. This was also freaking delicious eating it by the spoonful, just plain.
I added the toasted walnuts and tomatoes. oh, yes. I love texture and a bit of crunch and the walnuts were fabulous in this.
- 5 strips thick-cut bacon
- 4 ears corn, husks and silks removed
- 2 ounces cotija cheese (feta cheese may be substituted)
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1 Hass avocado
- 1 tomato, diced
- ¼ cup toasted walnuts
- Coarse salt and freshly ground black pepper to taste
- 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 ½-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.
To get this lovely lovely recipe, head on over to Cooks and Books and Recipes! I also tried the Avocado Brownies!! You can find this recipe over there too!