Creamy Avocado Corn Salad

This creamy avocado corn salad is the kind of dish you put together once just to clear out the fridge but then find yourself craving every summer. It is just as happy alongside grilled chicken as it is scooped up with tortilla chips. When the sunny flavors of fresh corn and zesty lime meet rich avocado and crisp bacon things never stay on the table long.

The first time I tossed this together for a casual barbecue everyone went back for seconds including the kids. It quickly became my go to for sunny weekends or when I want to impress with almost no effort.

Ingredients

• Nitrate free bacon: brings crisp smoky flavor and a touch of savoriness Buy good thick cut bacon for best results
• Green onions: offer a mild bite without overpowering Look for firm stalks and fresh white roots
• Jalapeños: give a gentle kick but you can use less or remove seeds for milder taste Choose glossy skin and firm feel
• Avocados: add irresistible creaminess and healthy fats Choose ones just soft enough to yield to gentle pressure
• Fresh cilantro: brings herby brightness If you are not a fan use parsley instead
• Corn: lends natural sweetness and crunch Fresh summer corn cut off the cob is magic but thawed frozen works well
• Plain Greek yogurt: makes the dressing creamy and adds tanginess Use whole milk yogurt for best mouthfeel
• Lime zest and juice: brighten the flavors A juicy heavy lime means more flavor
• Red chili flakes: optional but nice for a little heat Use just a pinch if you are spice shy
• Sea salt and freshly ground black pepper: to taste Season in layers to build depth

Instructions

Prepare the Bacon:

Lay out six strips of nitrate free bacon on a parchment lined baking tray Bake at 375 degrees Fahrenheit for eighteen to twenty minutes until crisp golden and just slightly bubbling Remove from oven and let cool fully then chop into bite size pieces This step is key for getting all that smoky flavor with less mess

Mix the Fresh Ingredients:

In a large mixing bowl add three cups of corn two diced avocados four sliced green onions two diced seeded jalapeños and one large handful of chopped cilantro Use a large spoon to gently mix everything together The avocados coat the corn grains and help bind the salad every bite should have a mix of crunch sweet and creamy

Add Bacon and Make It Creamy:

Gently fold in the chopped bacon to spread that salty savory punch through the whole bowl Dollop in a quarter cup plain Greek yogurt then add the zest and juice of one large lime Sprinkle on sea salt black pepper and red chili flakes if using Toss carefully so the avocados stay in chunks while the yogurt binds with the lime to make a creamy dressing that hugs every kernel

Finish and Serve:

Taste and adjust seasoning if needed Make sure it is just zesty enough with a balance of creamy dairy and bacon crunch Serve straight away for that vibrant texture or chill for thirty minutes if you like it a bit colder

Serve or Store:

Enjoy right away or cover and keep in the fridge for up to three days The salad stays fresh and even tastes better a few hours after making

My favorite part of this dish is how the Greek yogurt gives creamy body but stays light The salad stars at every backyard party and makes people who do not usually love avocado true fans My little brother once tried to sneak the leftovers home in his backpack it is that good

Storage Tips

Store leftover salad in an airtight container in the refrigerator for up to three days The lime juice helps keep the avocado from browning though it is best enjoyed within twenty four hours for peak texture If prepping ahead chop avocados at the last moment

Ingredient Substitutions

Swap Greek yogurt with sour cream for a tangier twist or use mashed white beans for a dairy free take Bacon can be replaced with turkey bacon or left out for a vegetarian version No fresh corn No problem frozen works perfectly well and can be thawed under running water

Serving Suggestions

Pile this salad on tacos or spoon over grilled chicken for extra color and zing It makes a perfect picnic side and doubles as a chunky salsa for tortilla chips For a brunch option serve with poached eggs and toast

Cultural and Seasonal Context

Corn and avocado both shine in American southwest and Mexican inspired home cooking Summer is prime time for sweet corn but this salad keeps cravings satisfied all year Jalapeños and cilantro throw back to classic street corn flavors with a creamy modern twist

Seasonal Adaptations

In late summer add diced tomatoes for juiciness In spring toss in peas or radishes for a fresh bite During colder months swap fresh corn for thawed frozen and boost herbs for extra flavor

Success Stories

This salad made its way to every family barbecue last summer and always disappeared before the burgers did It gets rave reviews from picky eaters and is an easy hit for potlucks

Freezer Meal Conversion

While this salad is best fresh you can freeze extra cooked bacon and corn ahead of time for quick prep Just chop last minute and add fresh avocado and yogurt as you assemble

This salad is a summertime favorite and always brings fresh flavor to any meal. Make it ahead for your next party and enjoy every creamy crunchy bite.

Recipe FAQs

→ Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well and delivers a similar sweet flavor and texture.

→ How do I keep the avocado from browning?

Lime juice in the salad helps preserve the avocado’s vibrant color and fresh taste.

→ Is there a dairy-free alternative to Greek yogurt?

You can substitute plain coconut yogurt or a dairy-free sour cream for a similar creamy texture.

→ How spicy is this salad with jalapeño?

With seeded and diced jalapeños, the salad is mildly spicy. Adjust the amount to taste or omit for less heat.

→ What protein can replace bacon?

Cooked, chopped chicken or turkey bacon offer alternatives if you prefer a different protein.