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.
Roasted corn cobs on the grill for a few minutes before cutting off the kernals. Swapped cilantro for fresh basil as suggested by other commenters. Otherwise followed recipe as written. Was DELICIOUS- definitely making again!
My new favorite recipe. Followed John High’s advice and sautéed the corn in the bacon grease for a couple of minutes and poured a bit of the drippings into the salad. Unbelievably amazing. I could not stop eating it. Because I’m cooking for one and this lasts me a few days, I might put fresh avocado in each day to avoid browning. The acidity of the lime certainly helped, but some of the avocado was still exposed.
Very fun recipe, we loved it! Grill was already fired up, so I put the corn over indirect heat for a few minutes which added a subtle but lovely charred flavor.