Truthfully, this recipe was created out of a desire to use bacon in a salsa. The first thing that came to mind? Don't ask why, but it was Cobb salad. Dropping the traditional cheese and hard-boiled egg, this fresh, chunky salsa is great with chips or over grilled chicken.
- 3 strips of bacon
- 1 avocado, peeled and diced
- 1 ear corn on the cob, kernels cut off with a knife
- 10 cherry tomatoes, halved
- ½ lime, juiced
- Salt and pepper, to taste
Cook the bacon in a pan over medium-low heat until crispy, turning as needed. Set aside on a paper towel-lined plate to drain any excess fat.
Combine the diced avocado, raw corn kernels, and halved cherry tomatoes in a bowl. Crumble bacon over the top and mix together. Stir in lime juice and season with salt and pepper to taste.