Ingredients
2 bacon slices, halved
1/4 c low-fat buttermilk
1 T finely chopped fresh chives
1 T finely chopped fresh basil
2 T canola mayonnaise
2 t cider vinegar
1 garlic cloves, minced
1/4 t freshly ground pepper, divided
2 ears shucked corn
2 large beefsteak tomatoes, cut into 8 slices total
2 globe tomatoes, cut into 8 slices, total (1/2")
1/8 t kosher salt
1/2 ripe peeled avocado, thinly sliced
4 t. olive oil
Preparation
Preheat grill to high heat. Heat a large nonstick skillet over medium heat. Add bacon and cook 8 minutes or until crisp, tossing occasionally to curl. Drain on paper towels.
Combine buttermilk and next 5 ingredients (through garlic) stirring with a whisk. tir in 1/4 t pepper.
Coat corn with cooking spray Place on grill and cook 8 minutes or util well marked, turning occasionally. Remove fro grill, cook slightly and remove from cobs.
Sprinkle tomato slices with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each stack with about 1 1/2 T buttermilk dressing and 1 t oil. Sprinkle remaining 1/4 pepper over salads. Top each salad with 1 bacon piece.
