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
Advertisement
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.
Powered by
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.
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
Simple and delicious. Half a batch was plenty for the two of us. I read the comments and made a couple of small tweaks. I drained most of the bacon grease, keeping a couple tablespoons which I briefly sautéed the corn in, and I added a glug of olive oil in its place. That’s it! Gotta use fresh summer corn and tomatoes. My salad-avoiding husband and I both loved it.
Bright notes: I made this dish with chicken thighs, chopped and stir fried in a pan, spiced with coriander, ground celery seed, salt, white and black pepper. Five stars—provided you use farmers market corn and tomatoes. The store-bought ears of corn I used would have benefited from being cooked. Likewise, the bright red store-bought tomatoes I used were fine, but they lacked the French concept of terroir, the flavor of the earth. Alas, that is not conferred simply by making an NYTC recipe.