Makes: 6 servings
- 6 ears fresh corn, husks and silk removed
- 1 avocado
- 1 serrano chile
- 1 clove garlic
- 1/4 cup chopped cilantro
- 1/2 tablespoon lime juice
- In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
- Mash together 1 pitted and peeled avocado, 1 stemmed and seeded chopped serrano chile, 1 minced clove garlic, 1/4 cup chopped cilantro, 1/2 tbsp. lime juice and salt to taste. Spread the guacamole on the cooked corn; top with crumbled cooked bacon.