Try this Bacon, Avocado and Corn Salad recipe, or contribute your own.
Suggest a better descriptionPlace a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss.
Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 133 | ||
Calories from Fat: 102 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 213mg | 7 % | |
Potassium 268.9mg | 7 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 2.6g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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