• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Salty Cooker
  • Recipes
    • Gluten Free & Dairy Free Breakfast's
    • Gluten Free & Dairy Free Lunch's
    • Gluten Free & Dairy Free Dinner's
    • Gluten Free & Dairy Free Appetizer's
    • Gluten Free & Dairy Free Dessert's
  • Danielle's Pantry
  • Shop
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Gluten Free Breakfast
  • Gluten Free Lunch
  • Gluten Free Appetizers
  • Gluten Free Dinner
  • Gluten Free Dessert
  • Danielle's Pantry
  • Shop
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Colorful Tex-Mex Corn and Avocado Salad with Bacon

    Colorful Tex-Mex Corn and Avocado Salad with Bacon

    Published: Aug 19, 2021 · Last Modified: Aug 9, 2021 by Danielle · This post may contain affiliate links · This blog generates income via ads

    Jump to Recipe Print Recipe

    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!

    Colorful Tex-Mex Bacon Corn Salad

    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 Bacon Corn Salad

    Colorful Tex-Mex Corn and Avocado Salad with Bacon

    This colorful and vibrant salad is dressed in a light and tangy dressing with an accent of barbecue rub.
    Print Pin Rate
    Course: Side Dish
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 4

    Equipment

    • Mixing Bowl

    Ingredients

    • 4 cups corn
    • ½ cup bacon, cooked and chopped
    • 1 jalapeno, chopped, deseeded if less heat is desired
    • ½ cup sweet peppers, chopped
    • 2 avocados, diced
    • ½ cup cilantro, chopped
    • 3 tbsp mayonnaise
    • ½ tsp black pepper
    • 1 tsp kosher salt
    • 3 limes, juiced
    • 1 tsp rice wine vinegar
    • 1 tbsp honey
    • 1 tbsp Weekend BBQ Rub

    Instructions

    • 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!

    Notes

    If fresh corn is not available you can substitute with frozen or canned corn. Drain thoroughly before adding to salad.
    Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!
    « Gluten Free Turtle Sundae Brownie Pancakes
    Gluten Free Chocolate Coconut Hazelnut Tart »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Danielle!

    Danielle Cochran aka The Salty Cooker

    Thanks for stopping by. I'm a recipe creator focusing on gluten free and dairy free recipes that taste amazing.

    about me!

    Subscribe

    Top Recipes

    Follow us on

    Member Of

    Featured On

    Footer

    ↑ back to top

    Subscribe to receive our top gluten & dairy free recipes

    Subscribe to receive our top recipes

    Follow our cooking journey on

    Follow Us on

    • Recipes
    • Danielle's Pantry

    • About Danielle
    • Contact Danielle

    TheSaltyCooker.com  is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.ca, Amazon.co.uk, Amazon.de and any other website that may be affiliated with Amazon Service LLC Associates Program. As an Amazon Associate I (TheSaltyCooker.com) earn from qualifying purchases. Read more here.

    Privacy Policy & Disclaimer

    Terms & Conditions

    ©The Salty Cooker 2021 All Rights Reserved

    Privacy Policy & Disclaimer

    Terms & Conditions