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Avocado, Bacon & Corn Baps

Serves 4
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.

You'll find this recipe and many more like it in my book, SIZZLE: SENSATIONAL BARBECUE FOOD.
Avocado, Bacon & Corn Baps

2 ears fresh sweet corn
1/2 pound (250g) bacon
Olive oil
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-ripened tomatoes, diced
Sweet chili sauce of your choice
2 Tbsp chopped cilantro (fresh coriander leaves)

[US Measurements | Metric ]
1 Remove husks and silks from corn, then boil gently for about 12 minutes or until tender. Drain corn, then drape with a large piece of paper towel until corn is cool enough to handle.

2 Cook bacon on the barbecue hot plate (cast-iron griddle) or grill or fry it in a little hot oil. Set aside and keep warm.

3 Cook onion on an oiled barbecue hot plate for several minutes or until it is limp but not colored, or cook in 1 tablespoon oil in a small saucepan over medium heat.

4 Using a large sharp knife, cut the kernels off the cobs. Cut avocado in half and remove seed. Peel avocado, then slice flesh thickly. Sprinkle avocado with lime juice and season with a little salt and pepper. Split baps in half through the middle.

5 Fill baps with lettuce, corn kernels, red onion, bacon, avocado, tomato, sweet chili sauce and cilantro. Serve immediately.

Photo Credit: Aaron McLean

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