If you like bacon and avocado together, try this combination which includes freshly cooked sweet corn, lime juice, red onion and sweet chili sauce. Yum! You could use smoked chicken breasts in place of bacon for a change.
2 fresh sweet corn cobs
250g free-range streaky bacon
1 medium red onion, peeled and sliced
1 large ripe but firm avocado
2 Tbsp fresh lime juice
salt and freshly ground black pepper
4 baps (soft bread buns)
handful of cos lettuce or buttercrunch leaves
2 medium vine tomatoes, diced
sweet chilli sauce of your choice
2 Tbsp chopped coriander
Remove husks and silks from the corn cobs, then boil gently for about 12 minutes or until tender. Drain, then drape cobs with paper towels and leave until cool enough to handle.
Cook bacon on the barbecue hot plate or grill or fry it in a little hot oil. Set asie and keep warm.
Cook onion on an oiled barbecue hot plate for several minutes, or until it is limp but not coloured, or cook in 1 tablespoon oil in a small saucepan over a medium heat.
Using a large sharp knife, cut the kernels off the cobs. Cut avocado in half and remove stone. Peel, then slice flesh thickly. Sprinkle with lime juice and season with a little salt and pepper. Split baps in half through the middle.
Fill baps with lettuce, corn kernels, red onion, bacon, avocado, tomato, chilli sauce and coriander. Serve immediately.
Julie Biuso has kindly donated this recipe to our SPCA Blue Tick Cookbook 'Made with Love’. All the royalties from this cookbook go to SPCA New Zealand. Buy your copy here.
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