Bacon, Avocado & Corn Salad recipe from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day by Gaby Dalkin
Author Gaby Dalkin (What’s Gaby Cooking):
By now you’ve probably realized that I have an obsession with avocado and bacon. They just seem to be a match made in heaven. This bright springtime and summertime salad will make a gorgeous addition to any table, and you’ll have everyone from kids to adults gobbling up this delectable side.
Cooks&Books&Recipes Featured Cook Alice:
Obviously, I had to try a salad recipe. This is what I will be living off of this summer. The salad recipes can be whipped up quickly and are filled with all of my favorite things. I selected the Bacon, Avocado & Corn recipe because I had just purchased fabulous bacon from Trader Joe’s: Uncured Black Forest Bacon (All Natural Dry Rubbed Bacon). Could you ask for anything better? I think not.
Well, this recipe did not disappoint. It was fabulous and so easy to make. My family (yes, even the kiddos) and I devoured this with tortilla chips. This would also work deliciously on little toasted breads and even just eating it by the spoonful, just plain. A Hip Foodie Mom addition to this recipe: add walnuts and tomatoes. Oh, yes. I love texture and a bit of crunch, and the walnuts were fabulous in this. Some tips: add more freshly squeezed lime juice to keep the avocado from browning. Serve this immediately. Once it’s out on the table, it won’t be there for long anyway. I’m definitely making this again at my next summer get-together.
Bacon, Avocado & Corn Salad
Featured Recipe From: Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
Yield: 6 to 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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
Coarse salt and freshly ground black pepper to taste
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.
Excerpted from Absolutely Avocados, © 2013 by Gaby Dalkin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.