Bacon, Avocado & Corn Salad

love is in the air….nope, thats bacon.

-anonymous

Let my first start by saying, thanks to everyone that polled on facebook which recipe you wanted to see today! The winner was the Bacon, Avocado & Corn Salad!

Gaby Dalkin aka the queen of avocados created an entire cookbook devoted to them. GENIUS! One of the recipes in her cookbook is delicious appetizer/side dish for Bacon, Avocado & Corn Salad. I made it recently and it was a HUGE hit at the house. Not only did we add it as a side dish for fresh fish & chicken but it also made for a great dip with chips.

This recipe is exactly what you have been looking for when it comes to your Cinco De Mayo party or just a great starter for a get together.

My local grocery store apparently decided to stop carrying cojita cheese this week so I substituted feta but it still tasted delicious!

Oh boyfriend jeans. You’re SO STINKING CUTE, but you give me MAJOR mom butt.

1. How good does that look?
2. This recipe is great as a side to any protein & it stays fresh in the refrigerator for multiple days
3. BACON BACON BACON.

There is a deep bacon flavor throughout the dish because you cook in the bacon grease from the first step. It adds such a great flavor profile you will have your friends begging you for the recipe!

Happy Cinco De Drinko Everyone!

ENJOY!

Print

Bacon, Corn & Avocado Salad

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Course: Side Dish

Cuisine: Mexican

Servings: 4 people

Author: Gaby Dalkin

Ingredients

• 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

Instructions

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.