BACON CORN AVOCADO AND TOMATO SALAD
5 Super Sweet Corn Ears
1.5 Cups of Cherry Tomatoes, halved
1 Large Avocado, diced
8 Slices of Bacon, diced
3 Tablespoons of chopped Cilantro
In a skillet cook the bacon over medium to high heat until crispy and brown and set aside.
- Pull back the husk and remove the silks on the corn. Holding the folded husk - char the corn over an open flame (I used my gas burner) rotating as you go. Once charred allow corn to cool and then slice the kernels from the cob.
- In a medium bowl combine corn, cherry tomatoes, diced avocado, and cilantro. Then add lime juice and salt. Fold in bacon. Season with extra salt if needed.
- And just for fun - wrap these in some butter lettuce to make it a wrap!
JENNIFER CHONG | www.jchongstudio.com