Bacon, Avocado, & Corn Salad

INGREDIENTS:

• 5 strips thick cut bacon, chopped
• 4 ears of corn (or 1 bag frozen corn)
• 2 ounces cotija cheese (feta can be used as substitute)
• 2 tablespoons cilantro, chopped
• juice of 1 lime
• 1 avocado (I use 1 1/2 depending on size)
• salt & pepper to taste

DIRECTIONS:

Cook bacon until brown. Remove from pan and place on paper towel, leaving about 1 tablespoon bacon fat in pan.

Place corn kernels in pan and cook until slightly golden brown, approximately 5 minutes. Turn off heat and add cotija cheese, cilantro, and lime juice to pan. Let the mixture cool to room temperature. Add crumbled bacon to mixture and mix well. 

Cut avocado into ~1/2 inch pieces. Add to mixture and mix gently. Taste and season with salt and pepper before serving. Serve immediately at room temperature of refrigerator. Bring to room temperature prior to serving.