Ingredients
Scale
- 3 cups Corn (about 6–8 ears, shucked)
- 2 cups Seedless Cucumber (diced)
- 2 Avocados (diced)
- ½ cup Bell Peppers (diced)
- ½ cup Tomatoes (diced)
- ½ cup Scallions (sliced)
- ½ cup Celery (diced)
- ¼ cup Bacon (cooked and diced)
- ¼ cup Jalapeño Pepper (diced)
- ½ cup Mayonnaise
- ¼ cup Sour Cream
- 2 tbsp Pickle Juice
- 2 tbsp Fresh Parsley (chopped)
- 1 tsp Dill
- ½ tsp Granulated Garlic
- ½ tsp Granulated Onion
- ½ tsp Old Bay Seasoning
- ½ cup Crispy Fried Onions (for topping)
Instructions
- Gather all ingredients and prep them.
- Shuck the corn and shave the kernels into a mixing bowl.
- Add diced cucumber, avocados, bell peppers, tomatoes, scallions, celery, bacon, and jalapeños to corn. Mix gently.
- In another bowl, whisk together mayonnaise, sour cream, pickle juice, parsley, dill, garlic, onion, and Old Bay seasoning.
- Pour half the dressing over mixed veggies and toss gently.
- Top with crispy fried onions before serving.
Notes
To keep avocados from browning, cream with lime juice before mixing.
Preparing the salad a few hours ahead helps flavors meld.
Adjust spice level by varying the amount of jalapeño.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10