What’s For Dinner Wednesday

What’s For Dinner Wednesday

~Recipe of the week~




bacon, avocado and corn salad

By: Recipe Girl, Lori Lange 


Yield: 6 small servings

Prep Time: 10 min Cook Time: 15 min



5 strips thick-cut bacon

4 large ears corn, husks and silks removed

1/2 cup crumbled feta or cotija cheese

2 tablespoons chopped fresh cilantro

juice of 1 lime

1 large Hass avocado

coarse salt and freshly ground pepper, to taste



1. Place a heavy skillet over medium heat. Arrange the
bacon strips in the skillet and cook on both sides until the bacon is crisp, 5
to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1
tablespoon of the bacon fat from the skillet.

2. Cut the kernels off each cob by laying the cob flat on
a cutting board and using a sharp knife to remove the kernels. Discard the cobs
and transfer the kernels to the skillet with the bacon fat. Cook the corn over
medium-high heat until it is just slightly golden brown, about 5 minutes. Turn
off the heat, crumble in the cheese, and add the cilantro and lime juice. Let
the mixture cool to room temperature. Roughly crumble the bacon into the corn
mixture and toss to combine.

3. Cut the avocado in half lengthwise. Remove the pit
from the avocado and discard. Remove the avocado from the skin, and cut the
avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss.

4. Taste and season with salt and pepper before serving.
Serve immediately at room temperature, or refrigerate for later. Bring to room
temperature before serving.


*If you are preparing this recipe as gluten-free, just be
sure to use a brand of bacon that is known to be GF. 




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