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.
