Bacon Corn Avocado & Tomato Salad

This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Nothing beats the tastes of summer – crisp produce, salads and outdoor dining. There’s nothing like a great ‘throw-together’ cold salad that includes great ingredients – especially one that includes sweet corn. And while it’s still only April, you don’t have to wait until summer to enjoy it. Hailing from Flordia, Sunshine Sweet Corn is an easy addition to your spring meals, with this recipe that you can make now and all the way through the summer.

This Bacon Corn Avocado and Tomato Salad is just amazing. The flavor combinations are delicious – from the tender, sweet corn, to hints of lime, the savory taste of bacon and fresh tomatoes and avocado. It’s crazy good!

What I love about this recipe is that it gives you that summer-taste outside of the season! It is refreshing, light and simple enough to make anytime and it compliments a wide variety of foods. You could pair this with grilled chicken, steak, seafood and more. I enjoyed this just on its own as a salad or side-dish, but another way to enjoy it is on a piece of butter lettuce to make it a wrap.

Why Choose Sunshine Sweet Corn? It’s your best guarantee for delicious, sweet corn in April and May. No waiting for summer. Additionally, it’s non-GMO, extra tender and regulated for quality control. You can find it NOW at your local grocer.

You can find the recipe below – which is from the amazing Sunshine Sweet Corn website which is FILLED with recipe ideas!

Ingredients

5 Super Sweet Corn Ears
1.5 Cups of Cherry Tomatoes, halved
1 Large Avocado, diced
8 Slices of Bacon, diced
1 Lime
3 Tablespoons of chopped Cilantro
Salt

Instructions

In a skillet cook the bacon over medium to high heat until crispy and brown and set aside. Pull back the husk and remove the silks on the corn. Holding the folded husk – char the corn over an open flame (You can use a gas burner OR a grill pan). Simply rotate as you go. Once charred allow corn to cool and then slice the kernels from the cob.In a medium bowl combine corn, cherry tomatoes, diced avocado, and cilantro. Then add lime juice and salt. Fold in bacon. Season with extra salt if needed. Wrap these in some butter lettuce to make it a wrap!