Waaaaa, I want this stove.
We had this Mother's Day with steaks smothered in mushrooms. This is a quick and delicious side.
We had this Mother's Day with steaks smothered in mushrooms. This is a quick and delicious side.
Bacon, Avocado and Corn Salad
Yield: 6 small
servings
Prep
Time: 10 min
Cook
Time: 15 min
Ingredients:
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
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
Directions:
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.
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.
Since most of my ironing is flat, this is a good idea for me.
Perfect for a beach house.
I think that's my chair right beside yours, Glenda... next
month. Oh, and a new puzzle too.
I'm thinking about doing our shutters with this French blue. I have French
blue accents in the back yard, but not in the front. (I've thought about it for years, actually, but have never dared do it.)
