Al fresco dining is in full force and our smoky corn, bacon and avocadosalad is the perfect dish to share with friends and family for your next meal together.
This vibrant and tasty salad is topped with a creamy dressing made from sour cream, mayo, garlic and lemon juice, and generously drizzled over the charred corn kernels, roasted new potatoes, crispy bacon and creamy avocado.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
579
Ingredients
600g
baby new potatoes, halved
2Tbsp.
olive oil
2tsp.
sweet or hot smoked paprika
1tsp.
ground cumin
1Tbsp.
light brown soft sugar
4
corn cobs, halved widthways
8
smoked streaky bacon rashers
1/2
red onion, thinly sliced
juice 1½ limes
1
large avocado, peeled, de-stoned and sliced
handful coriander, leaves picked
For the dressing
100g
soured cream
3Tbsp.
mayonnaise
1
garlic clove, crushed
Finely grated zest and juice 1 lime
Directions
Step 1Preheat oven to 220°C (200°C fan forced) mark 7. In a large bowl, toss the potatoes in ½tbsp oil and some seasoning. Tip on to a medium, shallow roasting tin. In the same bowl, mix remaining oil with the paprika, cumin, sugar and a pinch of salt. Add the corn cobettes and mix to coat. Nestle the cobettes in between the potatoes and lay over the bacon in a single layer. Cover tin with foil and roast for 25min.
Step 2Meanwhile, mix the onion in a bowl with ⅔ of the lime juice and a pinch of salt. Set aside to lightly pickle.
Step 3Uncover tin and give everything a gentle shake. Return to oven, uncovered, for 20-25min, until potatoes are cooked through and the bacon is crisp. Set aside to cool slightly.
Step 4Mix the dressing ingredients in a bowl with some seasoning. In a separate bowl, toss the chopped avocado with remaining lime juice.
Step 5When just cool enough to handle, cut the corn off the cobs. Stand a cob upright on a board and use a large sharp knife to shave the kernels off as close to the core as possible (this will help keep some of the kernels together). Repeat with remaining corn.
Step 6Break the bacon into large shards and arrange on a large platter with the potatoes, avocado and most of the corn. Drizzle over most of the dressing. Drain the onions and sprinkle over, followed by the reserved corn and the coriander. Serve with remaining dressing on the side.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
