Bacon, Avocado, and Corn Salad

Tomorrow is the last day of school, temperatures are pushing 100, and it's time to sit by the pool for hours a day!  It's also time for me to make every single side salad recipe I can find.  I began tonight with this gem.

Ingredients:
5 strips of thick cut bacon
4 ears of corn, husked
1/2 c. feta or cotija cheese (I didn't measure)
2 T. cilantro, chopped (again, didn't measure)
juice of 1 lime
1 large avocado
salt and pepper


Directions:

1. Cook the bacon in a skillet until crisp.  Drain the grease, leaving about a tablespoon or so in your skillet.
2. Slice the kernels off the husks of the corn and throw them into the skillet.  Cook for a few minutes until golden brown, bacony, and delicious.
3. Turn off the heat and throw the cheese, bacon, cilantro, and lime juice in with the corn.  Mix.
4. At this point the recipe said to let it cool to room temperature, but I didn't have time for that.  Do what you want.
5. Pit and chop the avocado into small-ish chunks.  Throw them in the mixture and stir.
6. Salt and pepper to taste.
7. Enjoy!

This was pretty darned good, I must admit.  It's obviously not the most healthy of side dishes, but man, those flavor combinations were great.  It was all my favorite things in a bowl.

We had this with tequila lime chicken.  I made a marinade of tequila, lime juice, shallot, garlic, jalapeno, olive oil, and cilantro.  Let the chickens get to know each other in the marinade while we went to happy hour.  Then when they were almost all the way cooked, I threw some homemade pico de gallo on top of the chickens.  Threw some shredded colby jack on top of the pico and cooked until the cheese was melted.  Also delicious.

Ahhhhhh summer vacation!!!

Molly