0 from 24 votes
Avocado Corn Salad
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Calories: 323 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.