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
600 g baby new potatoes, halved
2 Tbsp. olive oil
2 tsp. sweet or hot smoked paprika
1 tsp. ground cumin
1 Tbsp. light brown soft sugar
4 corn cobs, halved widthways
8 smoked streaky bacon rashers
1/2 red onion, thinly sliced
juice 1 1/2 limes
1 large avocado, peeled, de-stoned and sliced
handful coriander, leaves picked
For the dressing
100 g soured cream
3 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
