Tomato, Bacon and Corn Salad
Published June 26, 2025
Ryan Liebe for The New York Times. Food Stylist: Brett Regot.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (4 servings)
26 grams carbs; 37 milligrams cholesterol; 425 calories; 17 grams monosaturated 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
- 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.
- 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.
- 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.
Private Notes
Comments
Should the corn be cooked first?
Is the corn really completely uncooked?
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.
Quick to prepare, tastey. Blanched the corn for 1 minute because I bought it at a farm stand. Next time I’ll use 3 ears because we love it. We enjoyed it as a main dish, but it would not serve 4 as such.
How far in advance would you allow for? (other than the avocado... obviously serve immed after cutting open). E.g., Does it help or hinder to mix everything an hour in advance to "soak" in the lime /bacon? or just prep separately then mix immed before serving? Thanks for thoughts!
I agree with the comment to add a dash of two of red wine vinegar — helped to brighten this up and counter the bacon fat. I also put the ears of corn on the grill to give them a bit of a char.