30-Minute Creamy Avocado Corn Salad
A creamy, zesty, and protein-rich avocado corn salad featuring sweet corn, crisp bacon, and Greek yogurt, perfect as a side dish or light meal.
Equipment
- 1 Oven
- 1 baking tray
- 1 Mixing bowl
- 1 Chef’s Knife
- 1 Citrus zester or juicer
Ingredients
- 6 strips nitrate-free bacon
- 4 green onions thinly sliced
- 2 jalapeños seeded and diced
- 2 large avocados diced
- 1 large handful fresh cilantro chopped
- 3 cups corn fresh or thawed if frozen
- ¼ cup plain Greek yogurt
- Zest and juice of 1 large lime
- ½ tsp red chili flakes optional
- Sea salt and freshly ground black pepper to taste (about ½ tsp each)
Instructions
- Preheat the Oven for Crispy Bacon: Begin by preheating your oven to 375°F (190°C) and line a large baking tray with parchment paper. Proper preheating ensures the bacon cooks evenly, achieving a golden, crisp texture without burning.
- Bake the Bacon to Perfection: Lay 6 strips of nitrate-free bacon on the prepared baking tray, leaving space between each slice for even cooking. Bake for 18–20 minutes, monitoring closely to reach desired crispiness, then remove from the oven and allow to cool.
- Prepare Bacon for the Salad: Once the bacon has cooled, chop it into bite-sized pieces and transfer to a paper towel-lined plate to absorb excess grease. .Set aside while you prepare the remaining salad ingredients to maintain optimal texture.
- Prepare Fresh Vegetables and Herbs: Thinly slice 4 green onions, seed and dice 2 jalapeños, dice 2 ripe avocados, and roughly chop a generous handful of fresh cilantro. Place all the ingredients in a large mixing or serving bowl for easy assembly.
- Combine Salad Ingredients: Add 3 cups of corn (fresh or thawed if frozen) to the bowl, along with the chopped bacon, green onions, jalapeños, avocados, and cilantro. Gently fold the ingredients together using a spatula or spoon to ensure an even distribution without mashing the avocado.
- Add Creamy Dressing and Seasonings: Stir in ¼ cup plain Greek yogurt, the zest and juice of 1 large lime, and, if desired, ½ teaspoon red chili flakes. Season with sea salt and freshly ground black pepper (about ½ teaspoon each) to taste, mixing gently until everything is coated evenly.
- Serve or Store Appropriately: Enjoy the salad immediately for the freshest flavor and texture, or transfer it to an airtight container and refrigerate for up to 3 days. This salad is perfect as a side dish, a topping for tacos, or a light, refreshing meal on its own.
Notes
- Use ripe, firm avocados for creamy texture without mushiness.
- Nitrate-free bacon is recommended for a healthier, cleaner flavor.
- Corn can be fresh, canned, or frozen (thawed) for convenience.
- Gently fold ingredients to prevent avocado from mashing.
- Adjust spice level with jalapeños or red chili flakes according to preference.
