Avocado Corn Salad

Name: Avocado Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 4 ears yellow corn, shucked; 3 large ripe avocado, peeled, pitted and diced; 1 cup cherry tomatoes, halved; 1 cup cheddar cheese, diced into small cubes; 6 strips thick cut bacon, cooked and chopped; 3 green onions, sliced; 1/2 large red onion, finely diced; 1 jalapeño, seeded and diced; 1 lime, juiced; salt and pepper, to taste; fresh basil, for garnish; 1 cup mayonnaise; 1 Tbsp. white wine vinegar; 2 Tbsp. olive oil; 1/4 tsp. garlic powder; 1 lime, juiced; salt and pepper, to taste

User Reviews

4.6

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8 servings
Calories
323 kcal
Course
Side Dish, Salad
Cuisine
American

Avocado Corn Salad

Ulric Williams

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My avocado corn salad is packed with fresh corn, lots of avocado, crispy bacon, red onion, cherry tomatoes, cheddar cheese and jalapeno. Pair it with a creamy lime infused dressing and you'll have a crowd pleasing salad in just 20 minutes!

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Ingredients

Servings

For the salad

4 ears yellow corn, shucked
3 large ripe avocado, peeled, pitted and diced
1 cup cherry tomatoes, halved
1 cup cheddar cheese, diced into small cubes
6 strips thick cut bacon, cooked and chopped
3 green onions, sliced
1/2 large red onion, finely diced
1 jalapeño, seeded and diced
1 lime, juiced
salt and pepper, to taste
fresh basil, for garnish

Dressing

1 cup mayonnaise
1 Tbsp. white wine vinegar
2 Tbsp. olive oil
1/4 tsp. garlic powder
1 lime, juiced
salt and pepper, to taste

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Instructions

Whisk the ingredients together for the dressing in a small bowl and place in the fridge.
Remove the husks from the corn. Cut the corn kernels from the corn and transfer the corn to a large salad bowl. Add the remaining salad ingredients and toss to combine.
Refrigerate until ready to serve. Garnish with fresh basil and serve with the dressing.

Notes

You can eat the corn right off the cob, no need to cook prior! It's crisp and fresh and so good! But, you can boil, grill or bake before adding to the salad, if you prefer.
How to cut corn off the cob: I like to invert a small bowl into a large bowl so the smaller bowl serves as a base for the ear of corn to rest on while you cut. Use a sharp knife to slice downward on the corn and rotate and cut until all the corn has fallen into the bowl! I've seen some people use a bundt pan to cut the corn by placing it on the middle section of the pan. But this 2 bowl method works just as fine!
Keep up to 3 days in the fridge stored in an air-tight container. Keep the dressing on the side if you plan to have leftovers.

Nutrition Information

Show Details

Serving 1serving Calories 323kcal (16%) Carbohydrates 35g (12%) Protein 9g (18%) Fat 51g (78%) Saturated Fat 12g (60%) Polyunsaturated Fat 16g Monounsaturated Fat 21g Trans Fat 0.1g Cholesterol 44mg (15%) Sodium 228mg (10%) Potassium 502mg (14%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 417IU (8%) Vitamin C 13mg (14%) Calcium 120mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 323 kcal

% Daily Value*

Serving	1serving
Calories	323kcal	16%
Carbohydrates	35g	12%
Protein	9g	18%
Fat	51g	78%
Saturated Fat	12g	60%
Polyunsaturated Fat	16g	94%
Monounsaturated Fat	21g	105%
Trans Fat	0.1g	5%
Cholesterol	44mg	15%
Sodium	228mg	10%
Potassium	502mg	11%
Fiber	5g	20%
Sugar	2g	4%
Vitamin A	417IU	8%
Vitamin C	13mg	14%
Calcium	120mg	12%
Iron	1mg	6%