This Loaded BLT Salad is a deconstructed version of the classic California BLT sandwich! Featuring buttery lettuce, crisp bacon, juicy tomatoes, creamy avocado, grilled corn and a spicy ranch avocado dressing, this recipe for B L T salad will give the cali sandwich a run for its money!
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. Season with salt and pepper, then toss to combine.
Dress salad: Drizzle enough dressing to just coat the ingredients and toss gently to combine. dressing and enjoy!
Serve and Enjoy: Serve remaining dressing on the side and enjoy chopped BLT salad immediately.
Notes
Canned Corn: 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. Here's how:
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.
Dressing Notes:
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 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. Big fan of bacon? Add more. Don’t care for red onions? Leave them out. Prefer iceberg or romaine lettuce? Use that. There's no rules, here - do it your way!
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.