Tomato Stack Salad with Corn and Avocado

Ingredients

• 0.5  avocado ripe peeled thinly sliced
• 2 slices bacon halved
• 2 large beefsteak tomatoes cut into 8 (1/2-inch-thick) slices total
• 0.5 teaspoon pepper black divided freshly ground
• 2 teaspoons apple cider vinegar 
• 2  ears corn 
• 1 tablespoon basil fresh finely chopped
• 1 tablespoon chives fresh finely chopped
• 1  garlic clove minced
• 0.1 teaspoon kosher salt 
• 0.3 cup buttermilk low-fat
• 2 tablespoons mayonnaise 
• 4 teaspoons olive oil extra virgin extra-virgin
• 2  tomatoes cut into 8 (1/2-inch-thick) slices total

Equipment

• frying pan
• paper towels
• whisk
• grill

Directions

1. Preheat the grill to high heat.
2. Heat a large nonstick skillet over medium heat.
3. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl.
4. Drain bacon on paper towels.
5. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
6. Coat corn with cooking spray.
7. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally.
8. Remove from grill; cool slightly.
9. Cut corn kernels from cobs.
10. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates.
11. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil.
12. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.