Corn Avocado Bacon Salad

Hot sun, bare arms, the sharp sizzle of bacon in a pan. That’s the scene every time I make this Corn Avocado Bacon Salad, even if it’s mid-November and I’ve dragged a folding table into the kitchen for extra space. The smell of the bacon curling at the edges, corn still cool from the fridge, and that creamy, unruly avocado—the colors pop so brightly in the bowl it almost feels too pretty to eat. But then you do eat it, and you nod, mouth full, because it’s salty and lush and crunches in just the right places.

Why You’ll Crave It

• Sweet corn, smoky bacon, and silky avocado… it’s a texture party you’ll actually want to join
• Comes together in about ten minutes—really, if you’ve got everything prepped, it’s almost magic how fast
• Perfect warm or chilled, so it’s forgiving and versatile (like your favorite sweater)
• Lovely way to use late-summer farmers’ market treasures, or just those couple of avocados sitting patiently on your counter
• It feels indulgent but still fresh – comforting without sitting heavy

The first time I made this, I ended up eating nearly the whole bowl standing by the counter—every “one more bite” turning into just one more.

What You’ll Need

• Fresh corn kernels: 2 cups – sweet, crisp, and ideally cut from the cob (but frozen/thawed works if you’re honest with yourself about the season)
• Ripe avocado: 1, diced gently so it stays soft but holds its shape
• Bacon: 4 slices, cooked until crisp and crumbled by hand (don’t skip the draining step… or it gets sad and soggy)
• Red onion: 1 small, finely chopped for that bite—soaked in cold water for 5 min if you want it milder
• Lime juice: Juice of 1 lime, freshly squeezed so it’s bright and sharp
• Salt & pepper: Just to taste, try not to oversalt before the bacon goes in
• Fresh cilantro or parsley: Optional, chopped little handful—for color and pep

Easy How-To

Sizzle your bacon

The bacon takes the longest, so start it first—medium heat, resist the urge to rush it. You want golden, not burnt. Once crisp, set it on a plate lined with paper towels and let it do its thing.

Chop prep

While the bacon cools, dice the avocado (be gentle—it bruises fast), chop your onion, and, if fresh, cut the corn off the cob. It always flies everywhere, so maybe use a large bowl to catch the rebels.

Mix gently

Add your corn and avocado to a big mixing bowl. Toss in the onion, sprinkle with salt and pepper, and then squeeze over the lime juice (I usually use a little extra lime, but that’s just me).

Bring the crunch

Crumble the cooled bacon right into the bowl. Fold everything together gently—use a spatula or your clean hands if it’s easier to keep the avocado from turning to mash.

Top with herbs and pause

Finish with a little chopped cilantro or parsley if that’s your mood today. Pause for a second before the first bite, because it’s pretty, and that moment matters too.

Good to Know

• If your avocado is just under-ripe, put it in a paper bag with a banana overnight—worked for me in a pinch
• Some folks add cheese—I’ve seen feta or cotija crumbled in. Not traditional but also… not wrong
• Leftovers don’t look as charming by day two, but still taste great. Add a fresh squeeze of lime and stir before serving again

Serving Ideas

• Serve alongside grilled chicken or salmon—it’s got enough going on to hold its own, but pairs beautifully
• Heap it on top of toasted sourdough or let it melt slightly into warm tortillas for a quick taco twist
• Bring it to a potluck or picnic… it always disappears first

Top Tricks

• To keep avocados from browning if you’re prepping ahead, toss them in lime juice before mixing them into the salad
• If using frozen corn, sear it quickly in a dry pan for a bit of char—it really brings it alive
• Never over-stir. This isn’t soup. Fold gently and trust the ingredients to shine

Frequently Asked Questions

Can I use canned corn instead of fresh or frozen?

Yes, just make sure to drain and rinse it well. It’s not quite as crisp or sweet as fresh, but still good enough in a pinch (especially if you’re suddenly craving this at 9 pm).

Is it okay to make this ahead of time?

Sort of. You can prep everything in advance—just keep the avocado uncut until just before serving. Once mixed, it’s best fresh but still good within 24 hours.

Can I make it vegetarian?

Absolutely. Swap the bacon for crispy chickpeas, marinated tofu, or even roasted mushrooms. The salad shape stays, and it’s still delicious.

What can I use instead of red onion?

Shallots work if you want something subtler. Or even green onions, which are milder and give a different kind of brightness.

How do I pick a good avocado?

Look for one that yields gently to pressure but isn’t mushy. If the stem nub flicks off easily and it’s green underneath, you’re golden.