Bacon, Avocado, And Corn Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 ears corn, husks and silks removed
  • 6 bacon slices
  • 1/2 red onion, thinly sliced
  • 1 large avocado, peeled, pitted, and diced
  • salt and pepper, to taste
  • 1/2 cup extra virgin olive oil
  • 1 shallot, minced
  • 2 tablespoon minced garlic
  • salt and pepper, to taste
  • 1/3 cup balsamic vinegar
Directions
  1. Cut the kernels off the corn and set aside. Heat a large skillet over medium heat. Add the strips of bacon and cook on both sides until crisp. Transfer to a paper towel topped plate. Drain off all but 1 tablespoon of bacon dripping from skillet and return to heat. To the skillet add corn kernels and cook, stirring occasionally until corn is cooked through. Let cool slightly. In a large bowl, combine the corn, bacon, red onion, avocado, and season with salt and pepper.
  2. Combine ingredients for balsamic vinaigrette in a medium bowl. Pour over the corn salad and mix to combine. Serve at room temperature. Frozen or canned corn may be substituted for fresh corn.