This corn salad recipe post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central, and all opinions expressed in my post are my own.
Do you think of a fresh and juicy ear of sweet corn as typically being late summer fare? Having grown up in Ohio, I know I always did — until I learned about Sunshine Sweet Corn last year…
Sunshine Sweet Corn is grown in Florida, which has an earlier growing season with the milder climate, allowing us to enjoy delicious, sweet tasting corn in April! That’s a full extra 3 months of enjoying my favorite sweet corn recipes, like this Spicy Horseradish Grilled Corn on the Cob and this Bacon Corn Avocado and Tomato Salad that I just snagged off the Sunshine Sweet Corn website.
Simple & Healthy Corn Salad Recipe
It doesn’t get much better than lightly charred sweet corn, with crispy crumbled bacon, creamy avocado, and juicy cherry tomatoes folded into it. A squeeze of lime juice gives it some bite, as well as keeps the avocado from turning brown and yucky. And of course, since I’m loathe to waste perfectly good lime zest, I opted to stir it into the mix, as well. After salting to taste, you’ve got a delicious light and healthy corn salad recipe that’s perfect as a spring side dish and equally fabulous for summer potlucks!
If it’s still the rainy season where you live, don’t worry about trying to grill your corn while huddling under an umbrella. I simply used a burner on my gas stove, but you could even use your broiler in a pinch. Same great taste!
For a fun change of pace, try packaging this corn salad up in little jars to make it perfectly portable for lunches or picnics. It’s also great paired with tortilla chips, or try wrapping it in some butter lettuce to make a yummy wrap! I love a good versatile recipe…
Charred Sweet Corn Bacon Avocado and Tomato Salad
Yield 6-8 servings
This light and healthy corn salad recipe is a perfect spring side dish and equally fabulous for summer potlucks… Bonus: it’s simple and easy to make!
- Pull back the husks on the corn, and remove the silks. Holding the folded husk, char the corn over an open flame rotating as you go.
- Once charred allow corn to cool, then slice the kernels from the cob and place them in a medium bowl.
- Add the halved cherry tomatoes, diced cooked bacon, and cilantro to the corn and stir together. Then add the lime zest, lime juice, and salt and pepper to taste. Gently fold in the diced avocado.
- Refrigerate for 30 minutes to marinate. Adjust seasoning if necessary, and serve cold.
For more recipes showcasing sweet corn, check out the Sunshine Sweet Corn website. It’s available now at your local grocer!