Corn and Avocado Salad with Bacon
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This Corn and Avocado Salad is one of my go-to side dishes when I need something quick, fresh, and totally satisfying. It’s got everything—sweet, crunchy corn, creamy avocado, smoky bacon, and a little kick from the jalapeño. The tangy dressing with lime juice, a touch of honey, and that hit of Weekend BBQ rub really ties it all together. It’s perfect for summer barbecues or when I want something light but packed with flavor. Plus, you can make it with fresh, frozen, or even canned corn, so it’s flexible depending on what you have on hand. Honestly, I could eat this all year round!
Why You’ll Love Corn and Avocado Salad with Bacon
- Fresh and Flavorful: The mix of sweet corn, creamy avocado, and smoky bacon makes every bite interesting and delicious.
- Easy to Make: With just a few simple steps, this salad comes together quickly, making it perfect for last-minute gatherings or busy weeknights.
- Versatile: You can use fresh, frozen, or canned corn, so it’s easy to adjust based on what you have in your kitchen.
- Great for Summer: This salad is light and refreshing, but still hearty enough to be a side or even a light meal on a hot day.
- That BBQ Twist: The Weekend BBQ rub in the dressing adds a unique, slightly smoky flavor that sets this salad apart from the usual!
Ingredients Needed To Make Corn and Avocado Salad with Bacon
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Corn
- Bacon, cooked and chopped
- Jalapeno, chopped (deseeded if less heat is desired)
- Sweet peppers, chopped
- Avocados, diced
- Cilantro, chopped
- Mayonnaise
- Black pepper
- Kosher salt
- Limes, juiced
- Rice wine vinegar
- Honey
- Weekend BBQ rub
How To Make Corn and Avocado Salad with Bacon
- If using fresh corn, boil it until tender, then let it cool before cutting the kernels off. You can also grill the corn if you prefer.
- In a bowl, mix together the mayonnaise, vinegar, lime juice, honey, salt, pepper, and BBQ rub to make the dressing.
- Add the corn, bacon, jalapeno, sweet peppers, avocado, and cilantro to the bowl.
- Toss everything together until the ingredients are evenly coated in the dressing.
- Serve and enjoy!
Commonly Asked Questions
How spicy is this salad?
The jalapeno adds a little kick to the salad, but you can control the heat by removing the seeds or leaving them in for extra spice. If you prefer a milder flavor, simply deseed the jalapeno or leave it out altogether.
Can I make this salad ahead of time?
Yes, you can prepare the ingredients ahead of time, but it’s best to add the avocado and dressing just before serving. This will keep the avocado from browning and the salad from becoming soggy.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. The salad will stay fresh for about 1-2 days, though the avocado might brown a bit over time. Toss the salad before serving again to freshen it up.
Can I add or substitute other ingredients?
Absolutely! This salad is very versatile. You can add other veggies like cherry tomatoes, or swap out the bacon for grilled chicken or a plant-based protein for a different flavor and texture.
What if I don’t have a BBQ rub?
If you don’t have BBQ rub on hand, you can make your own by combining paprika, garlic powder, brown sugar, and a pinch of cayenne pepper. This will give you a similar flavor.
Can I grill the corn instead of boiling it?
Yes! Grilling the corn will add a delicious smoky flavor to the salad. Just grill the cobs until slightly charred, then let them cool before cutting off the kernels.
Corn and Avocado Salad with Bacon
Equipment
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
Nutrition
This Corn and Avocado Salad with Bacon is one of those dishes that just hits the spot every time. It’s super fresh, with a nice balance of creamy avocado, crispy bacon, and a hint of spice. Whether it’s a summer BBQ or a quick side for dinner, you can’t go wrong with this one. I love how simple it is to throw together!
