Bacon, Corn and Avocado Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- salt and pepper to taste
- 1 large avocado diced
- 1/4 cup fresh cilantro chopped
- 1 red pepper finely diced
- 4 ears corn husks and silks removed
- 6 strips bacon
- juice squeezed from 2 limes
- Carbohydrate 3.04846666667184 g
- Cholesterol 19.04 mg
- Fat 17.5231666666674 g
- Fiber 2.24916660269496 g
- Protein 3.921550000003 g
- Saturated Fat 4.91027333333335 g
- Serving Size 1 1 Serving (62g)
- Sodium 247.941762152843 mg
- Sugar 0.799300063976878 g
- Trans Fat 1.6986633333336 g
- Calories 182 calories
Cut the kernels off the ears of corn and set aside.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.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.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.
