Summer Bacon & Corn Salad
Bring a refreshing dash of flavor to your backyard BBQ.
10 slices of Double Smoked Sliced Bacon, Cut into 1-inch pieces
8 Ears Sweet Corn, husked and cleaned
1/2 Sweet Onion, sliced
1 Medium Tomato, halved
1 Avocado, halved, pitted and skin removed
2 tablespoons of Olive Oil
1 teaspoon of Salt
1/2 teaspoon of Black Pepper
1 tablespoon of Lemon Juice
1. Cook bacon in small skillet over medium-high heat until crisp. Drain.
2. Heat grill to medium-high. Toss vegetables with olive oil, salt and pepper. Grill 8 to10 minutes until char marks are visible, turning occasionally.
3. When vegetables are cool enough to handle, cut the corn kernels off the cob and coarsely chop onion, tomato and avocado. Toss all vegetables together with the bacon and lemon juice. Season to taste with additional salt and pepper. Serve at room temperature.