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This Summer Corn BLAT Salad is a deconstructed version of the classic California BLT. With the addition of fresh grilled corn, an avocado jalapeño ranch dressing and a glass of Vinho Verde wine to pair, this salad will give the traditional sandwich a run for its money.
There are a few things during summer that I just can’t live without:
Fresh, sweet corn
Plump, fresh tomatoes
Perfectly chilled white wine
Juicy, fresh fruit
Since we are halfway through summer, it’s only appropriate we celebrate 3 out of 4 of my favorite summer things all at once.
The classic BLT with a California twist and a summer spin transformed into a stellar salad!
Crisp, fresh lettuce tossed with juicy, ripe tomatoes, salty, crispy bacon, creamy, rich avocado, tender grilled kernels of corn and pungent red onions.
Finished with a generous drizzle (or a few glugs) of slightly spicy, herbaceous, super creamy avocado ranch dressing with a base of thick buttermilk, tangy sour cream and nutrient dense avocado.
This summery salad is far from boring or bland! It’s fresh, hearty yet healthy and packed with both texture and flavor!
What does BLAT mean? What does BLAT stand for?
BLAT, also known as a BLTA or a California BLT, is a grown-up, California-style version of the classic American BLT. BLAT stands for Bacon, Lettuce, Avocado and Tomato.
Traditionally, a BLAT is served as a sandwich, but this Summer Corn BLAT Salad will give the conventional sandwich a run for its money!
This BLAT salad is hearty enough to be served as a main meal, however if you are looking to make it more substantial you can add in toasted bread cubes, cooked sliced steak, salmon or chicken!
If you are looking for a beverage to pair with this Avocado Corn BLT salad, I highly recommend a bottle (or 2) of Vinho Verde Wine.
Vinho Verde is the largest, and one of the oldest wine regions in Portugal. Pronounced veeng-yo vaird, Vinho Verde refers to young wine as the wines are released 3-6 months after harvest.
While white wines from the Vinho Verde region are high-quality, vibrant and abounding with elegant, citrus flavors, they won’t cost you as much as you’d think! Their Chardonnay Alvarinho Blend in particular is elevated in flavor and freshness, perfect for sharing with friends and family. It pairs marvelously with this Summer Corn BLAT Salad and the duo feels like you’re having a fancy dinner out, even if you are enjoying dinner simply on the patio.
Notes, Tips and Tricks for the best Summer Corn BLAT Salad with Avocado Jalapeño Ranch:
- If you want to make this Avocado Corn BLT Salad even easier, you can absolutely use canned corn instead of fresh corn on the cob. If you prefer to use corn on the cob, but do not feel like grilling it, you can also boil or oven roast it. I have included directions for both in the recipe below.
- If you prefer a spicier dressing, leave some or all of the seeds and ribs in the jalapeño. The spiciness of a jalapeño comes from the seeds and the ribs, so if you prefer a mildly spicy dressing, remove some of the seeds and ribs. For a spicy dressing, leave all the seeds and ribs intact.
- If you prefer a thinner dressing, stream in more buttermilk, one tablespoon at a time, until desired consistency if reached.
- If you do not like cilantro, you can absolutely use fresh, flat leaf parsley in the dressing instead!
- The dressing can be kept, stored in an airtight container in the refrigerator for up to 3-4 days, however it is best used the same day it is made.
- I always encourage you to make a recipe your own. Huge fan of bacon? Add more! Don’t care for red onions? Leave them out! Just do you!
If you love the classic Avocado BLT Sandwich, you are going to absolutely love this Summer Corn BLAT Salad with Avocado Jalapeño Ranch dressing! It’s all the flavors you love in the sandwich, just sans the calories from the bread!
- 2 Ears Corn husks and silks removed
- 1 TBS Olive oil
- 8 slices Bacon crisp cooked and crumbled
- 2 Avocados pitted, peeled & diced
- 1 head Bibb Lettuce – torn (can substitute iceberg, arugula, spring mix or a combination of lettuces)
- 1 pint Cherry Tomatoes – halved (or Grape Tomatoes)
- ¼ Cup Red Onions
- Kosher Salt & Fresh Ground Pepper
- 1 large Avocado pitted & peeled
- 1 clove Garlic – smashed & peeled
- 1 small Jalapeno – seeded, ribbed & roughly chopped*
- ½ cup Buttermilk or more to taste*
- ½ cup Sour Cream
- 2 TBS Lime Juice
- 3 TBS Cilantro leaves can substitute flat leaf parsley
- ½ tsp EACH: Onion Powder Dried Dill
- Optional add-ins: Microgreens, Crumbled Blue Cheese, Grilled Artisan Bread (torn into croutons)
- Optional Protein for topping: Grilled Chicken, Grilled Salmon, Grilled Steak
- Grill corn: Preheat grill to medium-high heat. Brush corn with oil and season generously with salt and pepper. Grill corn, covered, for 10-15 minutes or until charred and browned, turning frequently. Remove corn from grill and allow to cool enough to handle. Slice kernels off the cobs.
- Make the dressing: In a blender or the bowl of a food processor, combine all the ingredients for the dressing along with ¼ teaspoon of both kosher salt and fresh ground pepper. Blend, or process until smooth. Taste and adjust for seasoning with salt and pepper. If a thinner dressing is desired, add in more buttermilk one tablespoon at a time until desired consistency is achieved.
- Assemble the salad: Add all of the ingredients for the salad, including the grilled corn, to a large bowl. Toss to combine and season with salt and pepper. Drizzle with dressing and enjoy!
If you prefer a spicier dressing, leave some or all of the seeds and ribs in the jalapeno. The spiciness of a jalapeno comes from the seeds and the ribs, so if you prefer a mildly spicy dressing, remove some of the seeds and ribs. For a spicy dressing, leave all the seeds and ribs intact.
If you prefer a thinner dressing, stream in more buttermilk, one tablespoon at a time until desired consistency if reached.
If you do not like cilantro, you can absolutely use fresh, flat leaf parsley in the dressing instead!
The dressing can be kept stored in an airtight container in the refrigerator for up to 3-4 days, however it is best used the same day it is made.
I always encourage you to make a recipe your own. Huge fan of bacon? Add more! Don’t care for red onions? Leave them out! Prefer iceberg lettuce? Use that! Just do you!
How to boil corn: Fill a large past pot full of water and bring to a boil. Add the (husked) corn, cover the pot and reduce the heat to medium. For just-soft corn, cook for 4-5 minutes. For softer corn, cook for 6-8 minutes.
How to oven roast corn: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and add the corn. Brush corn with oil and season generously with salt and pepper. Bake for 30-40 minutes, turning corn occasionally.
*Nutrition information includes the salad and the dressing.