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Corn, Bacon, and Avocado Salad
Source: Inquiring Chef
Yield depends somewhat on the size of your ears of corn. With really large ears, I halved the recipe because I knew I'd be the only one eating it and I ate generous servings probably 3 times. But I made it again with smaller ears of corn and there wasn't as much.
4 ears corn, shucked
6 strips bacon
1 red pepper, finely diced
1 large avocado, diced
1/4 c cilantro, chopped
juice from 2 limes
salt and pepper to taste
Cook bacon in a skillet over medium heat until crisp. While bacon is cooking, cut the kernels off the ears of corn.
Remove the bacon and let it cool on a paper-towel lined plate. Spoon out all but 1 T bacon grease from the skillet, then put the pan back on medium heat. Add the corn kernels to the hot skillet and don't stir for a couple of minutes until the corn sizzles. Then stir occasionally until the corn is cooked and the kernels have begun to brown. Place the corn in a large bowl and refrigerate for 30 minutes.
While the corn is cooling, dice the red pepper and avocado. Chop the cilantro and crumble the bacon. Mix it all together, add the corn, stir in the lime juice, and season with salt and pepper. Feel free to improvise with the ingredient ratios--I added extra avocado when my ears of corn were very large.