Summer Corn Salad

Cook the corn in a pot of boiling water for 10 minutes. Remove it from the water and place under cool water so it is easy to handle. Cut off the corn kernels and place them in a large bowl.

Cook the chopped bacon in a skillet over medium heat until crispy. Remove bacon from the skillet and drain it on a paper towel. Remove all but one tablespoon of bacon grease from the pan, reserve extra bacon grease. Add the chopped onion to the pan and sauté until tender.

Into the bowl with the corn add the halved tomatoes, sautéed onions, sliced basil and apple cider vinegar. Stir to combine. Taste for seasoning and add salt and pepper. You can also add some of the reserved bacon grease at this time if you are so inclined.

Carefully stir in the diced avocado, until evenly combined. Top with crumbled bacon.