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 it or oven roast it. I have included directions below.
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.