Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.



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Bacon, Avocado, and Corn Salad

Jul 17, 2013

 I have been meaning to share this recipe for awhile now.   I made it weeks ago- I blame pregnancy brain for forgetting til now to share. This salad was ridiculously good, but how could it not be with all my favorite ingredients.   Corn and bacon should always be paired together and the creamy feta just ties everything together perfectly.  We used this as a side with grilled fish and it was such a tasty summer meal!  

A few things I did differently was I used microwave bacon instead of cooking mine in a skillet- I was feeling supper lazy and it is so easy just to microwave and crumble it up.  It saves time and cuts out some of the grease but I am sure the recipe way is better.  Cooking in grease always tastes better.   Since I had no bacon grease I sauteed the corn in olive oil.  I thought it was delish and would totally make this again, plus it looks beautiful if you want to impress guests!

:: B A C O N  A V O C A D O  A N D  C O R N  S A L A D ::

adapted from Recipe Girl


5 strips thick-cut bacon
4 large ears corn, husks and silks removed
1/2 cup crumbled feta or cotija cheese
2 tablespoons chopped fresh cilantro
juice of 1 lime
1 large Hass avocado
coarse salt and freshly ground pepper, to taste


1. Place a heavy skillet over medium heat.
Arrange the bacon strips in the skillet and cook on both sides until
the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined
plate to dry. Remove all but 1 tablespoon of the bacon fat from the

2. Cut the kernels off each cob by laying the cob flat on a cutting
board and using a sharp knife to remove the kernels. Discard the cobs
and transfer the kernels to the skillet with the bacon fat. Cook the
corn over medium-high heat until it is just slightly golden brown, about
5 minutes. Turn off the heat, crumble in the cheese, and add the
cilantro and lime juice. Let the mixture cool to room temperature.
Roughly crumble the bacon into the corn mixture and toss to combine.

3. Cut the avocado in half lengthwise. Remove the pit from the
avocado and discard. Remove the avocado from the skin, and cut the
avocado into 1/2-inch pieces. Transfer the avocado to the skillet and

4. Taste and season with salt and pepper before serving. Serve
immediately at room temperature, or refrigerate for later. Bring to
room temperature before serving.



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  1. Can you please come to my house and make all of these delicious recipes?! I have so many I want to make and then I never remember and always make the same things!

  2. caycee says:

    This salad would be a favorite of mine, I just know it! Now will you come make it for my no cooking lazy ass please?

  3. Paige says:

    Looks so refreshing for the summer!! Can't wait to whip this up!!

  4. Ashley says:

    3 of my favorite ingredients- YUM! Definitely making this soon!

  5. Melissa W. says:

    This recipe is in our "rotation" now! I have made it four times now!

  6. YUM! I need to make this asap! Perfect summer recipe! I would like to eat all of my meals at your house!

  7. Yum this looks like the perfect summer salad! I am defiantly going to make this soon!

  8. This looks delicious! You really should put together a cookbook and sell it!

  9. Christina says:

    Oh it's beautiful. And has bacon. <3

  10. Yum, this looks amazing! I feel like it's always a challenge to come up with new side dishes in the summer, and this would be just perfect. Thanks for sharing!

  11. This sounds so good!! I'm drooling!

  12. I made this for a little impromptu happy hour on the patio the other night and it was a huge hit! I substituted corn from the cob with 1 can white shoepeg and 1 can sweet corn kernals. Thanks, I will be making this again!!