For a twist on a corn salad, try adding bacon and avocado.
Cut the kernels off the corn and set aside. Heat a large skillet over medium heat. Add the strips of bacon and cook on both sides until crisp. Transfer to a paper towel topped plate. Drain off all but 1 tablespoon of bacon dripping from skillet and return to heat. To the skillet add corn kernels and cook, stirring occasionally until corn is cooked through. Let cool slightly. In a large bowl, combine the corn, bacon, red onion, avocado, and season with salt and pepper.
Combine ingredients for balsamic vinaigrette in a medium bowl. Pour over the corn salad and mix to combine. Serve at room temperature. Frozen or canned corn may be substituted for fresh corn.