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Bacon, Corn & Avocado Salad

Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Gaby Dalkin


  • 5 slices bacon, thick cut
  • 4 ears corn, large & de-husked
  • 1/2 cup cojita cheese or feta cheese
  • 1/4 cup cilantro, chopped
  • 1 avocado, large
  • 1 lime, juiced
  • salt & pepper to taste


  1. Into large skillet, add bacon. Cook for 2-3 minutes on each side until crisp. Remove from skillet and set aside for later.

  2. Using a knife, place corn on cutting board so it lays flat. Cut down one side & rotating to the newly flat side, remove all corn from cob. 

  3. Into skillet (with bacon fat still inside) add corn & cook for 4-5 minutes until it is warm & golden. 

  4. Remove skillet from heat & add in cheese, lime juice, cilantro, salt & pepper. Mix together & let cool. 

  5. Once mixture is cool, slice your avocado in half & dice in large chunks. Add avocado chunks to skillet. 

  6. Stir all ingredients a few good times to combine, add a little extra lime juice for taste & sprinkle on a little extra cheese. Serve & enjoy!

Recipe Notes

If making ahead of time, make sure you sprinkle on lime juice before placing in refrigerator to maintain color of avocado.