Mexican Street Corn Salsa with Bacon and Avocado

How to Make Mexican Street Corn Salsa with Bacon and Avocado

1. 1

   Step 1: Cook the bacon until crisp

   Active 12 min

   In a large skillet over medium heat, cook the 6 slices of bacon until crisp, 10–12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain, then crumble once cool. Leave about 1 tablespoon of bacon fat in the skillet for extra flavor (or wipe out skillet if you prefer less fat).

   For this step

   • 6 slicesBacon, thick-cut or regular
   
2. 2

   Step 2: Char the corn

   Active 8 min

   Increase heat to medium-high. Add the 3 cups of corn kernels to the same skillet and cook, undisturbed for a minute or two, then toss occasionally until kernels are browned and slightly blistered in spots, about 6–8 minutes total. Remove from heat and set aside to cool slightly.

   For this step

   • 3 cupsCorn kernels (fresh, or frozen and thawed)
   
3. 3

   Step 3: Prep the vegetables and cheese

   Active 10 min

   While the corn cools, halve 1.5 cups cherry tomatoes, finely dice 1/4 cup red onion, seed and mince 1 jalapeño, chop 1/4 cup cilantro, and dice the ripe avocado. Place the tomatoes, onion, jalapeño, cilantro, diced avocado and the 1/3 cup crumbled cotija in a large mixing bowl.

   For this step

   • 1 largeRipe avocado, diced
   • 1 1/2 cupsCherry or grape tomatoes, halved
   • 1/4 cupRed onion, finely diced
   • 1 wholeJalapeño, seeded and minced (adjust to taste)
   • 1/4 cupFresh cilantro, chopped
   • 1/3 cupCotija cheese, crumbled
   
4. 4

   Step 4: Whisk the creamy lime dressing

   Active 4 min

   In a small bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon kosher salt to make a smooth dressing. Taste and adjust lime or salt if you prefer it brighter or tangier.

   For this step

   • 1 batchCreamy lime dressing (mayonnaise, fresh lime juice, olive oil, chili powder, kosher salt) — prepared as described
   
5. 5

   Step 5: Combine, toss and let flavors meld

   Active 6 min · Passive 20 min

   Add the charred corn and the crumbled bacon to the bowl with the chopped vegetables and pour the creamy lime dressing over everything. Gently toss to combine, then taste and adjust seasoning with extra salt or lime if needed. Let the salsa sit in the refrigerator for 20 minutes to meld (or serve immediately if you want firmer avocado), then serve chilled or at room temperature.
   

1. In a large skillet over medium heat, cook the 6 slices of bacon until crisp, 10–12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain, then crumble once cool. Leave about 1 tablespoon of bacon fat in the skillet for extra flavor (or wipe out skillet if you prefer less fat).
2. Increase heat to medium-high. Add the 3 cups of corn kernels to the same skillet and cook, undisturbed for a minute or two, then toss occasionally until kernels are browned and slightly blistered in spots, about 6–8 minutes total. Remove from heat and set aside to cool slightly.
3. While the corn cools, halve 1.5 cups cherry tomatoes, finely dice 1/4 cup red onion, seed and mince 1 jalapeño, chop 1/4 cup cilantro, and dice the ripe avocado. Place the tomatoes, onion, jalapeño, cilantro, diced avocado and the 1/3 cup crumbled cotija in a large mixing bowl.
4. In a small bowl, whisk together 3 tablespoons mayonnaise, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1/2 teaspoon chili powder and 1/2 teaspoon kosher salt to make a smooth dressing. Taste and adjust lime or salt if you prefer it brighter or tangier.
5. Add the charred corn and the crumbled bacon to the bowl with the chopped vegetables and pour the creamy lime dressing over everything. Gently toss to combine, then taste and adjust seasoning with extra salt or lime if needed. Let the salsa sit in the refrigerator for 20 minutes to meld (or serve immediately if you want firmer avocado), then serve chilled or at room temperature.