Bacon Corn Salad

A flavorful salad made with fresh sweet corn, crispy bacon, feta cheese, veggies, and creamy avocado, tossed in a smoky chipotle dressing. Perfect for gatherings and make-ahead friendly.

By @kalefornia_kravings

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 4 quarts water
• 4 ears fresh corn
• 4 ears corn kernels
• 6 slices bacon
• 6 slices crumbled bacon
• 1 cup tomatoes
• 1 bunch green onion
• 1 bunch cilantro
• 0.5 cup plain Greek yogurt
• 0.25 cup sour cream
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 tablespoons canned chipotle peppers in adobo
• 1 tablespoon maple syrup
• 0.5 teaspoon salt
• 0.5 teaspoon cumin
• 1 bowl chipotle dressing
• 0.5 cup feta cheese
• 1 whole avocado

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Add the corn to the boiling water and cook for 5-7 minutes until tender.
3. Remove the corn from the pot and let it cool slightly.
4. Using a sharp knife, carefully cut the kernels off the cob and place them in a large mixing bowl.
5. In a large skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Drain on paper towels.
6. Crumble the cooked bacon and add it to the bowl with the corn.
7. Dice the tomatoes and add them to the bowl.
8. Thinly slice the green onions and chop the cilantro, then add to the bowl.
9. In a small bowl, whisk together Greek yogurt, sour cream, lime juice, olive oil, chopped chipotle peppers, maple syrup, salt, and cumin.
10. Pour the dressing over the salad ingredients in the bowl.
11. Crumble the feta cheese and add it to the salad. Gently toss to combine all ingredients.
12. Dice the avocado and gently fold it into the salad just before serving.