Bacon Corn Avocado and Tomato Salad

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  • 5 Super Sweet Corn Ears
  • 1.5 Cups of Cherry Tomatoes, halved
  • 1 Large Avocado, diced
  • 8 Slices of Bacon, diced
  • 1 Lime
  • 3 Tablespoons of chopped Cilantro
  • Salt


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. Wrap these in some butter lettuce to make it a wrap!

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