Curried Corn with Avocado and Red Bell Pepper

Summertime — what a wonderful time of the year! When the temperature gets too hot though, we love our refreshing salad meals! After enduring some record-breaking heat over the last couple of weeks, we finally had more normal temperatures (for here in our area) over the last couple of days, so last night we enjoyed some barbecued baby back ribs and fresh sweet corn. There are a couple ears of corn left to still use — so tonight we are having chicken (I’m still deciding on what preparation!) with this delicious curried corn dish on the side. The sweet corn at the produce stand is so good right now — and the avocados we have at home are just perfect to use. Try this recipe — you will like it!

4 thickly-cut slices bacon, chopped

2 sweet red bell peppers, seeded and cut into slivers 

1-3 fresh red and green jalapeño peppers, seeded and chopped 

1 tablespoon curry powder 

1/4 teaspoon kosher salt, or to taste 

1/4 teaspoon freshly-ground black pepper, or to taste 

1/2 cup heavy whipping cream 

1 1/2 cups corn kernels cut from 3-4 ears of fresh sweet corn

3/4 cup thinly-sliced green onions (use green and white portions)

1-2 avocados, peeled, pitted and cut into large dice

Cook bacon over medium-high heat until well browned and crisp. Remove bacon to paper towels to drain. Add peppers to pan drippings and cook just until al dente (3-4 minutes), then add curry, salt and pepper. Stir together well, then slowly stir in cream. Add corn and heat mixture just to boiling. Reduce heat to medium-low and simmer 3-5 minutes. Add green onions and heat through; remove pan from heat. Just before serving, gently stir in avocado pieces and serve warm or at room temperature. — Serves 4-6