What is your favorite side dish to go with all of your summertime cookouts and barbecue? This Colorful Tex-Mex Corn and Avocado Salad with Bacon is sure to become your new favorite!
I don’t know about you, but summertime to me is all about being outside, enjoying the weather, and cooking out. While it’s easy for to make the mains the star, this colorful and fully loaded salad demands to be centerstage.
All About the Ingredients
Colorful Tex-Mex Corn and Avocado Salad with Bacon is a celebration of fresh seasonal ingredients. While you can substitute frozen or canned corn in this off season, fresh is always best.
For this recipe I boiled the corn until just tender and then let it cool before cutting it from the cob. You want it to still have that crisp just picked bite. You can also grill the corn to get a little char on it.
The best way to remove your kernels from the cob is by placing a smaller bowl upside down into a larger bowl creating a platform with a well. Place the stalk end of the corncob on the top of the smaller bowl. When you slice down the kernels will collect in the well instead of flying all over your kitchen counter. Because we’ve all been there.
Another tip about the beautiful fresh produce in this salad is picking the perfect avocado. We need the avocado in Colorful Tex-Mex Corn and Avocado Salad with Bacon to be ripe, but not overly ripe. If you can easily remove the top stem from the avocado and it’s green underneath, it should be perfect for slicing.
Colorful Tex-Mex Corn and Avocado Salad with Bacon, the Ultimate BBQ Side
Part of the reason this bright and fresh salad is the perfect sidekick to your outdoor fiestas is the hit of barbecue flavor in the dressing. A combination of mellow rice wine vinegar, creamy mayonnaise, and bright lime juice are combined with Outside Table Weekend BBQ rub.
Outside Table offers a line of artisanal organic seasonings and sauces that are all small batch. Created with quality regionally sourced ingredients, all of their products are Gluten Free, soy and nut free, and certified organic.
Love barbecue? Make sure you check out my recipe for Pulled Pork Potato Skins.
Colorful Tex-Mex Corn and Avocado Salad with Bacon
- Mixing Bowl
- 4 cups corn
- 1/2 cup bacon, cooked and chopped
- 1 jalapeno, chopped, deseeded if less heat is desired
- 1/2 cup sweet peppers, chopped
- 2 avocados, diced
- 1/2 cup cilantro, chopped
- 3 tbsp mayonnaise
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 3 limes, juiced
- 1 tsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp Weekend BBQ Rub
- For the corn, if using fresh, boil until just fork tender. Allow to cool before cutting. You can also grill the corncobs.
- Combine mayonnaise, vinegar, lime juice, honey, salt and pepper, and Weekend BBQ in a bowl.
- Add the rest of your ingredients and toss to coat evenly in the dressing. Enjoy!