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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.
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Course: Side Dish
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4


  • Mixing Bowl


  • 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


  • 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!


If fresh corn is not available you can substitute with frozen or canned corn. Drain thoroughly before adding to salad.
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