Bacon, Avocado & Corn Salad
It is officially summer and that means lots of fun, sun and fabulous food. One of my favorite seasonal produce finds during the summer season is corn! It’s delicious right on the cob, but sometimes you need to kick it up a notch. This salad does just that with the help of a little creamy avocado, juicy tomatoes, tangy cilantro and a lime vinaigrette. And of course you can’t forget the very best ingredient – BACON! Because everything is better with bacon, right?
- 6 ears of fresh corn on the cob, husked
- ½ pound thick cut bacon
- ½ cup of Paul Newman’s Light Lime vinaigrette dressing (or your own lime vinaigrette salad dressing)
- 1 to 2 tbsp honey
- 1 medium to large tomato
- ¼ cup chopped cilantro
- Salt and pepper to taste
- 1 avocado, diced
- Bring a large pot of water to a boil, add the corn and bring back to a boil. Cook for 4 minutes. Drain the corn and leave to cool.
- While the corn is cooling, whisk together ½ cup of the light lime dressing and the 1 to 2 tbsp. of honey; set aside.
- In a large pan cook the bacon until crisp; drain well and set aside to cool. Once cool, chop or break into ½ inch pieces.
- Dice the tomato into ½ inch pieces, discarding the seeds and pulp. Set aside.
- Once corn has cooled, remove the kernels of corn from the cobs and place into a large mixing bowl. Stir to break up any large clumps of corn.
- Whisk the dressing mixture again and pour over the corn kernels. Add the tomato pieces, bacon pieces and cilantro. Mix well.
- Taste and add salt and pepper to your liking.
At this point you can refrigerate the salad until you are ready to serve. Reserve and add avocado in ½ inch pieces to salad just before serving. When you do add the avocado, toss gently to incorporate.