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.
Great salad. Directions are a bit fussy. If you’re not making for a special occasion just toss everything into a bowl and be done. Also great with some added feta.
I have made this three times now. Once with no herbs , once with cilantro and once with fresh basil. In spite of numerous commenters explaining how they cooked the corn , it is absolutely not necessary. The salad is delicious as written and if you use raw corn very fast. It is also very pretty.
The sweetness of the corn and acidity of the tomatoes are a hit combo! Here are my riffs on this surprisingly satisfying meal. – Cook the corn. Throw it into a non-stick skillet with a little salt for a few minutes, let cool. – Sub quartered hard-boiled eggs for the bacon – Plate everything on a bed of spinach or other leafy green – Drizzle with a little olive oil, salt, and pepper