Pan Roasted Corn Salad with Bacon
A corn salad with avocado, bacon, cucumbers and tomatoes with the chili lemon dressing.
Equipment
- Cast iron skillet
- Mixing Bowl
Ingredients
Salad
- 2 cups corn 4 medium ears kernels removed
- ¾ pound bacon chopped
- 1 avocado large, chopped
- ½ cup onion chopped
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved or quartered
- ½ cup cilantro chopped
- 1 tbsp olive oil
- ½ tsp salt
- 1 tsp pepper
Salad Dressing
- 3 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- 1½ tbsp lemon juice
Instructions
- In the cast iron skillet on medium high, cook the bacon about 8 minutes or until crispy. Remove from the pan and allow to cool.
- Remove any bits that have stuck to the pan and add the tablespoon of olive oil. Add the corn, salt, pepper, and cook until it starts to darken and becomes fragrant, about 6-8 minutes. Remove from the pan and allow to cool.
- Combine all of the dressing ingredients together and mix. Set aside until ready to assemble the salad.
- Mix the cucumber, avocado, corn, bacon, onion, cilantro, and tomatoes together. Toss with the dressing and serve.
Nutrition
Serving: 1servingCalories: 329kcalCarbohydrates: 14gProtein: 8gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 28mgSodium: 368mgPotassium: 389mgFiber: 3gSugar: 3gVitamin A: 374IUVitamin C: 12mgCalcium: 17mgIron: 1mg
Nutrition Disclaimer*
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