Charred Corn & Avocado Bacon Salad – A Smoky, Creamy Summer Favorite
If you’re looking for a side dish that steals the show, this Charred Corn & Avocado Bacon Salad checks every box. It’s smoky, creamy, crunchy, fresh, and a little tangy—like summer in a bowl. With sweet corn charred to perfection, crispy bacon, creamy chunks of avocado, and a zesty lime-mayo dressing, it’s a perfect balance of bold flavor and comfort.
It’s the kind of dish that works at BBQs, picnics, or lazy lunches with crusty bread. It comes together fast, uses pantry staples, and you can easily dress it up for something even more unforgettable.
Why This Salad Works
- Charred corn adds depth and sweetness.
- Avocado gives a rich, buttery creaminess.
- Bacon brings crisp, smoky, savory contrast.
- Cilantro and lime juice brighten the whole bowl.
- Mayo dressing pulls it all together with silky texture and flavor.
Whether you serve it warm or chilled, it’s always a hit.
Ingredients
Here’s what you’ll need:
- 4 strips bacon
- 3 cups fresh corn, cut off the cob (about 4 ears)
- 1 large avocado, diced
- 2 green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice (juice of about half a lime)
- ¼ cup mayonnaise
- Salt and pepper, to taste
Directions
- Cook the Bacon
In a heavy skillet over medium heat, cook the bacon until it’s golden brown and crispy. Remove and place on paper towels to drain. Once cooled, crumble or chop it into bite-sized bits. - Char the Corn
Drain all but 2 tablespoons of the bacon fat from the skillet. Increase heat to medium-high, then add the corn kernels. Let them cook undisturbed for 3–4 minutes to develop a good char. Stir and repeat once or twice until deeply golden in spots (total 6–10 minutes). Remove from heat and let cool slightly. - Assemble the Salad
In a large bowl, combine the charred corn, diced avocado, sliced green onions, chopped cilantro, lime juice, and mayonnaise. Gently toss until everything is evenly coated. Add the crumbled bacon last and stir lightly to combine. - Season to Taste
Add salt and freshly cracked black pepper to taste. Serve immediately or refrigerate for 30 minutes to let flavors meld.
Optional Upgrades
- Add 1 finely diced jalapeño for some heat.
- Stir in ¼ cup salsa verde for tangy depth.
- Crumble ¼ cup cotija, feta, or queso fresco for a creamy, salty twist.
- Make it heartier with 1 cup cooked black beans.
- Toss in ½ cup diced tomatoes for extra freshness and color.
This salad is incredibly flexible—make it your own with whatever you have on hand!
Nutrition Facts (Per Serving)
- Calories: 153
- Fat: 9g (Saturated 1g, Trans 0g)
- Cholesterol: 3mg
- Sodium: 50mg
- Carbohydrates: 16g (Fiber 4g, Sugars 4g)
- Protein: 3g
Pro Tips for Success
- Fresh corn is best, but frozen works in a pinch—just thaw it before charring.
- Add the avocado right before serving to keep it vibrant.
- For meal prep: Store the salad base and dressing separately, and mix just before eating.
Perfect Pairings
Serve this salad with:
- Grilled chicken or shrimp
- Crusty bread or pita
- Tacos, wraps, or BBQ sandwiches
It’s also amazing scooped up with tortilla chips as a dip-style starter!
This Charred Corn & Avocado Salad is the kind of recipe you’ll find yourself coming back to all season long. It’s bright, bold, easy to whip up, and guaranteed to impress.