Bacon, Corn And Avocado Salad

1. 1

   Cut the kernels off the ears of corn and set aside.

2. 2

   Heat a large skillet over medium heat. Add the strips of bacon to the skillet and cook on both sides until the bacon is crisp, 6-8 minutes. Transfer to a paper towel-topped plate to cool. Drain off all but about 1 Tablespoon of bacon fat from the skillet and put it back on the stove over medium heat.

3. 3

   To the hot skillet, add the corn kernels, and leave them without stirring until they start to sizzle, 1-2 minutes. Continue cooking the corn, stirring occasionally, until it is cooked through and most kernels have started to brown in spots. Transfer to a large bowl. Refrigerate the corn until cool, at least 30 minutes.

4. 4

   Just before serving, combine the corn, red pepper, avocado, cilantro, and lime juice. Crumble the cooked bacon over the top and toss gently. Season with salt and pepper, to taste.

5. 5

   Not a red pepper fan? Tomatoes would be a great substitute for the red peppers in this recipe.

6. 6

   Nutrition Information

7. 7

   Serving size: about 1/2 cup Calories: 200 Total Fat: 13g Saturated fat: 3g Carbohydrates: 14g Sugar: 3g Sodium: 443mg Fiber: 4g Protein: 9g Cholesterol: 21mg

* Per serving · 4 servings · Values may vary.

No additional tips available.