Bacon, Corn, and Avocado Salad

4 ears fresh corn, husks and silks removed
6 strips bacon
1 red pepper, finely diced
1 large avocado, diced
1/4 cup fresh cilantro, chopped
Juice from 2 limes
Salt and pepper, to taste

Cut the kernels off the corn and set aside.  Heat a large skillet over medium heat.  Add the bacon to the skillet and cook until crisp.  Transfer to paper towel.  Drain off all but 1 Tbsp. of bacon fat. 

Add corn kernels to hot skillet over medium heat, and leave without stirring until they start to sizzle, 1 to 2 minutes.  Continue cooking the corn, stirring occasionally, until it is cooked through and most kernels have started to brown in spots. 

Transfer to a large bowl.  Refrigerate until the corn is cool, at least 30 minutes.  Just before serving, combine the corn, red pepper, avocado, cilantro, and lime juice.  Crumble the cooked bacon over the top and toss gently.  Season with salt and pepper to taste. 

Black beans and/or tomatoes would be a good addition to this salad as well as a little cider or balsamic vinegar and a little olive oil.