Corn, avocado, and tomatoes — three ingredients that scream summer at us. This recipe stacks them all together for a light and easy summertime salad. A creamy buttermilk dressing and flecks of bacon make it a satisfying dish that could easily be enjoyed all on its own.
Preheat grill to high heat.
Heat a large nonstick skillet over medium heat. Add the bacon to and cook, turning occasionally, until crisp, about 8 minutes.
Drain the bacon on paper towels. Combine the buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in ¼ teaspoon pepper.
Coat the corn with cooking spray. Place the corn on grill rack and cook, turning occasionally, until well marked, about 8 minutes. Remove from grill and cool slightly. Cut the corn kernels from cobs.
Sprinkle the tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter the corn evenly onto the plates. Drizzle each tomato stack with about 1½ tablespoons of dressing and 1 teaspoon of oil. Sprinkle ¼ teaspoon of black pepper over the salads and top each salad with 1 bacon piece and basil leaves.