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Try This Salad! (It Has Bacon...)
Wednesday, July 17, 2013 - 4:41pm
Natalie Mason - Designer Bags and Dirty Diapers
“Nothing makes me happier than a fabulous glass of wine, Mexican food, and good shopping,” says Southern gal Natalie Mason, who confesses to a healthy side addiction to reality TV.

I have been meaning to share this recipe for awhile now. I made it weeks ago... I blame pregnancy brain for forgetting 'til now to share. This salad was ridiculously good, but how could it not be with all my favorite ingredients. Corn and bacon should always be paired together and the creamy feta just ties everything together perfectly. We used this as a side with grilled fish and it was such a tasty summer meal! 


A few things I did differently was I used microwave bacon instead of cooking mine in a skillet- I was feeling supper lazy and it is so easy just to microwave and crumble it up. It saves time and cuts out some of the grease but I am sure the recipe way is better. Cooking in grease always tastes better. Since I had no bacon grease I sauteed the corn in olive oil.  I thought it was delish and would totally make this again, plus it looks beautiful if you want to impress guests! Enjoy!


:: B A C O N  A V O C A D O  A N D  C O R N  S A L A D ::

adapted from Recipe Girl



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.

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