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Creamy Avocado Corn Salad
THE Salad Recipe to bring to your Summer BBQ’S.
Every single bite is packed with MEGA flavor…mmm…that creamy + tangy + slightly spicy + crunch!
Everyone will ask you for your recipe!
Bacon and Corn. I know both of these foods are super controversial when it comes to Clean Eating, but here’s the thing…
Sometimes it’s just about getting the family in the kitchen and having fun together.
This isn’t something we’re eating every day…just a few times during the Summer.
My family LOVES Clean Eating, but you might be surprised to know we aren’t super-duper rigid with our eating habits either.
If you’ve been following CFC for a while, then you probably know that we’re pretty balanced over here. I do believe there’s a place for everything in moderation, so long as we’re choosing the good, healthy stuff MOST of the time.
I personally do my best to teach our kids to ENJOY the process of selecting, preparing and eating food together.
A healthy mindset with food means bringing balance into the equation.
Sweet corn on the cob is in season throughout the last few months of Summer harvest. We love to serve it at our BBQ’S when the markets are bursting with sweet corn!
Try to find a farm locally that grows their own organic corn…or even better, plant a few stalks along your own fence line next summer!
Our family chooses to include bacon in our meals several times each month…with 6 teenagers, it’s just one of our family’s favorite foods that we don’t want to ever give up.
I do try to choose very high-quality bacon that is nitrate-free, and humanly raised.
➡️ Serving Suggestion:
I served this corn salad as a side dish alongside bone-in BBQ chicken breasts and thighs, a big green garden salad, and juicy watermelon slices.
I hope you enjoy this recipe, let me know in the comments how yours turns out.
- 6 strips nitrate-free bacon
- 4 green onions, thinly sliced
- 2 jalapenos, seeded and diced
- 2 large avocados, diced
- a large handful of fresh cilantro, chopped
- 3 cups corn fresh or frozen, thawed
- 1/4 cup plain Greek yogurt
- zest and juice of 1 large lime
- 1/2 tsp red chili flakes (optional)
- sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
Preheat your oven to 375 degrees f. and line a large baking tray with parchment paper.
Lay your bacon slices onto the prepared baking tray, with space in between. Bake for 18-20 minutes, or until crispy.
Allow bacon to cool then chop it and transfer to a paper towel-lined plate. Set aside until ready to use.
While the bacon is cooking, prepare the remaining ingredients.
In a large serving bowl, add corn, avocado, green onions, jalapeño, cooked bacon, cilantro, yogurt, lime zest and juice.
Sprinkle with salt & pepper to your taste.
Stir gently, and thoroughly to combine.
Enjoy immediately, or keep refrigerated in an airtight container for up to 3 days.