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Bacon, Avocado and Corn Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Author: Hip Foodie Mom

Ingredients

  • 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 to mato diced
  • 1/4 cup toasted walnuts
  • Coarse salt and freshly ground black pepper to taste

Instructions

  • 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.