Tomato, Bacon and Corn Salad

By Christian Reynoso

Published June 26, 2025

  • Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
Media 1 of 1
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(776)
Comments
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This super-summery salad is all about big, bold bites — juicy tomatoes, sweet corn, creamy avocado and crispy bacon. It’s tossed with nothing more than a generous squeeze of lime and a little reserved bacon fat for extra richness and smokiness. Plenty of cilantro (or another herb of your choice) keeps it fresh. It’s hearty enough to be dinner, but also plays well with anything grilled, roasted or just eaten outdoors. Some thick toast on the side could make this a full meal.

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Ingredients

Yield:4 servings

  • 8 ounces bacon

  • 1 large lime

  • 2 small avocados

  • 10 ounces ripe tomatoes

  • Salt and pepper

  • 1½ cups fresh corn kernels (from about 2 ears of corn) 

  • Roughly chopped cilantro, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 37 milligrams cholesterol; 425 calories; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams saturated fat; 33 grams fat; 8 grams fiber; 652 milligrams sodium; 12 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the bacon in a large skillet, turn the heat to medium and cook, turning occasionally, until golden brown and crisp, about 8 minutes, then transfer to a paper towel-lined plate. Keep the rendered bacon fat. Finely grate the lime’s zest and set aside.

  2. Step 2

    Halve and pit each avocado, then cut each half in half again to create quarters. Remove the skin and place the avocado pieces on a serving platter. Cut the tomatoes into large bite-size pieces (halves or wedges) and arrange on the platter, then cut the lime in half and juice one half over everything. Season with salt and pepper.

  3. Step 3

    To a large bowl, add the bacon, breaking it into smaller pieces. Add the corn, cilantro, reserved lime zest, 2 tablespoons of the reserved bacon fat and the juice of the remaining lime to the bowl. Season with salt and pepper to taste, toss and spoon over the tomatoes and avocados.

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Ratings

5 out of 5
776 user ratings
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Comments

Kate

Should the corn be cooked first?

T Schu

Is the corn really completely uncooked?

Libby

I love this one - quality ingredients matter here - no canned or frozen corn. I’ve also subbed cilantro for basil with incredible results, and subbed olive oil and balsamic for lime. Boy howdy hot dog, it’s good.

Charlene

I can’t eat avocado. Otherwise the recipe is great.

Theresa Presley

What about onions and bell peppers finely diced?

SusanW

My 2 cents worth: add a half dozen or so pickled spicy green beans chopped into small bites. You know, the ones languishing in the jar on the top shelf of your fridge that you bought at the farmer’s market a while ago. Perfect foil for the rich sweet bacon corn goodness

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