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Summer Corn BLAT Salad with Vinho Verde Wine

Cheyanne Holzworth
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Servings 4 servings


  • 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
  • 1/4 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 1/4 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 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.