Spring time! Yep remember those Sunshine Sweet Corn I told you about last year? Well they are back and it makes me super excited to know that Summer is right around the corner or if you’re living in Southern California we’re making everyone jealous. 😛 I’ve whipped up this easy Bacon, Corn, Avocado and Tomato Salad perfect for the afternoon snack or pack it up for an afternoon picnic. I was heading over to a friends house so I decide to pack some up for her. I used some canning jars and attempted to wrapped them up in fuoshiki method but that didn’t quite work as planned so I used a string instead. Don’t they look cute?
My friends over at Sunshine Sweet Corn are holding a contest to celebrate the Spring sweet corn – three winners will win $250 gift cards to Williams-Sonoma to help them cook up their favorite corn recipe. To enter hop on over to their contest page here and pin your favorite sweet corn recipe with the #sweetsurprisesweeps.
BACON, CORN, AVOCADO AND TOMATO SALAD print this recipe!
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INGREDIENTS
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 |
PREPARATION
1. In a skillet cook the bacon over medium to high heat until crispy and brown and set aside.
2. 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.
3. 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.
4. And just for fun – wrap these in some butter lettuce to make it a wrap!
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+ THIS POST IS SPONSORED BY SUNSHINE SWEET CORN. ALL CONTENT, IDEAS, AND WORDS ARE MY OWN. +
PHOTOS BY JENNIFER CHONG
