Bacon, Avocado, And Corn Salad

Name: Bacon, Avocado, And Corn Salad
Ingredients: 4 ears corn, husks and silks removed; 6 bacon slices; 1/2 red onion, thinly sliced; 1 large avocado, peeled, pitted, and diced; salt and pepper, to taste; 1/2 cup extra virgin olive oil; 1 shallot, minced; 2 tablespoon minced garlic; salt and pepper, to taste; 1/3 cup balsamic vinegar

Patricia Stagich|Feb. 5, 2014 1:55 pm EST

4 (2 ratings)

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For a twist on a corn salad, try adding bacon and avocado. Click here to see 10 Great Bacon and Avocado Recipes

Servings

4

Ingredients

4 ears corn, husks and silks removed
6 bacon slices
1/2 red onion, thinly sliced
1 large avocado, peeled, pitted, and diced
salt and pepper, to taste
1/2 cup extra virgin olive oil
1 shallot, minced
2 tablespoon minced garlic
salt and pepper, to taste
1/3 cup balsamic vinegar

Directions

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.