July 30, 2014

Corn, Avocado and Bacon Salad

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. 
2. Char corn over gas burners or gas grill. Cut the kernels off each cob.
3. In a bowl, crumble in the cheese, and add the cilantro and lime juice. Add corn, add bacon.
3. Dice avocado and add to bowl.
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.