Corn with bacon, avocado, and tomatoes in a creamy Southwestern style dressing.
- 3 cups corn kernels
- 4 slices of bacon
- 1 large avocado , diced
- 1 cup grape tomatoes , cut into quarters
- 1/3 cup plain Greek yogurt
- 1/3 cup mayo
- 1 lime , juiced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
In a large skillet cook bacon until crisp. Drain, and crumble into pieces.
Drain the grease from the skillet, then add corn and cook until slightly charred.
In a large bowl coming all of the ingredients for the salad dressing, mix until well blended.
Add corn, bacon, tomatoes, and avocado to the dressing, stirring to coat.
Let the salad sit in the fridge for at least 1 hour before serving.