Tomato, Bacon and Corn Salad
Published June 27, 2025
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces bacon
- 1large lime
- 2small avocados
- 10ounces ripe tomatoes
- Salt and pepper
- 1½ cups fresh corn kernels (from about 2 ears of corn)
- Roughly chopped cilantro, to taste
Nutritional analysis per serving (4 servings)
425 calories; 33 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 12 grams protein; 652 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bacon in a large skillet, turn the heat to medium and cook, turning occasionally, until golden brown and crisp, about 8 minutes, then transfer to a paper towel-lined plate. Keep the rendered bacon fat. Finely grate the lime’s zest and set aside.
- Step 2
Halve and pit each avocado, then cut each half in half again to create quarters. Remove the skin and place the avocado pieces on a serving platter. Cut the tomatoes into large bite-size pieces (halves or wedges) and arrange on the platter, then cut the lime in half and juice one half over everything. Season with salt and pepper.
- Step 3
To a large bowl, add the bacon, breaking it into smaller pieces. Add the corn, cilantro, reserved lime zest, 2 tablespoons of the reserved bacon fat and the juice of the remaining lime to the bowl. Season with salt and pepper to taste, toss and spoon over the tomatoes and avocados.
Private Notes
Comments
Should the corn be cooked first?
Is the corn really completely uncooked?
I love this one - quality ingredients matter here - no canned or frozen corn. I’ve also subbed cilantro for basil with incredible results, and subbed olive oil and balsamic for lime. Boy howdy hot dog, it’s good.
So in the interest of Dish Economy (platters and bowls), I made this into more of a chopped salad situation. I followed the advice of a reader and tossed the corn in a tablespoon of the hot bacon grease and let it soften a smudge (like one minute). I used cherry tomatoes (that’s what I had) which I quartered. Tossed all in a bowl and used basil instead of cilantro (again - what the garden had) and it was terrific. My husband, notoriously picky about veggies, devoured it. Bacon helped. Highly recommend as a nice side dish. I think some crumbed cotija cheese would make it a stand alone!
Great summer dish! A few mods. I like to grill the corn on very high heat 90 seconds on three sides - creates a great char. Also only used 2 pieces of bacon which was plenty. Rendered 1 Tb of fat so used avocado oil to get me to 2 tbs. Also added sautéed shrimp in butter and garlic which paired really well to add protein for a perfect full course light summer meal.
Omitted the bacon. Boiled corn for 8 min, let it cool, cut it off the cob and sautéed it for a few minutes in butter before mixing it with the remaining ingredients. 10/10