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This salad brings together the boldest summer flavors in a dish that is both hearty and refreshing. Juicy tomatoes, sweet corn, creamy avocado and crispy bacon form the core of a meal that is quick to make and hard to resist. The lime juice and reserved bacon fat create a dressing that is as rich as it is bright, perfect for warm-weather eating.
I threw this together for a last minute dinner on a hot evening and it was gone before I could sit down. Now it is my go to when tomatoes and corn are at their best.
Ingredients
- Bacon: eight ounces adds salty crunch and richness look for thick cut for best texture
- Lime: one large for zest and juice brings brightness and acidity
- Avocados: two small creamy base for contrast choose just ripe but not too soft
- Ripe tomatoes: ten ounces juicy and sweet pick varieties with bold color and flavor
- Salt and pepper: brings balance and enhances everything use flaky salt if available
- Fresh corn kernels: one and a half cups crisp and sweet slice off the cob for best results
- Chopped cilantro: optional adds herbal freshness use parsley or basil as needed
Step-by-Step Instructions
- Cook the Bacon:
- Lay the bacon in a large skillet and turn the heat to medium. Cook slowly turning occasionally until every strip is golden and crisp about eight minutes. Transfer bacon to a paper towel lined plate and reserve the rendered fat. Grate the lime zest and set aside.
- Build the Base:
- Cut each avocado in half remove the pit and then quarter the halves. Gently peel the skin away and place pieces on a large platter. Cut tomatoes into bite sized wedges and scatter over the avocados. Cut the lime in half and squeeze one half directly over the platter. Season with salt and pepper evenly across the surface.
- Assemble the Salad:
- Break bacon into bite sized bits and place in a bowl. Add fresh corn kernels chopped cilantro reserved lime zest and two tablespoons of the reserved bacon fat. Squeeze in the remaining lime half and season lightly with salt and pepper. Toss gently to combine. Spoon the mixture generously over the avocado tomato base. Serve immediately.
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Storage Tips
This is not a dish that stores well fully assembled. To save time prep the bacon corn and lime zest ahead. Store separately and assemble just before eating to keep avocados and tomatoes from softening.
Ingredient Substitutions
No bacon Try grilled halloumi or smoked tofu. If corn is not in season use thawed frozen kernels. Swap cilantro with basil chives or parsley based on your herb drawer.
Serving Suggestions
This salad pairs beautifully with anything from the grill especially chicken or shrimp. Add toasted sourdough or garlic bread to make it a full meal. Serve chilled white wine or a lime soda on the side.
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Cultural Context
Corn and tomato salads have long been a summer staple in many cultures especially across the American South and Southwest. This version brings together some familiar ingredients with a touch of smoky indulgence.
Frequently Asked Questions About Recipes
- → Can I use frozen corn instead of fresh?
Yes, thawed frozen corn works well when fresh corn isn't available. Just pat it dry before using.
- → What can I use instead of bacon?
You can use pancetta, turkey bacon or even crispy chickpeas for a vegetarian twist.
- → Can I add cheese to this salad?
Yes, crumbled feta or cotija cheese adds a salty contrast and works beautifully with the other flavors.
- → How do I keep the avocados from browning?
Toss the cut avocados in lime juice just before assembling to help slow browning.
- → Is this dish good for meal prep?
Some parts can be prepared ahead, like cooking bacon and cutting corn, but assemble just before eating for best texture.
- → What herbs can replace cilantro?
Basil, parsley or chives offer fresh alternatives if you're not a fan of cilantro.