Corn and Avocado Salad

I took this salad to a going-away lunch for a friend today. It was even yummier than I'd hoped it would be! This is my new favorite pot luck dish!

Corn and Avocado Salad
Adapted slightly from Picky Palate

5 strips bacon, cooked and crumbled
3/4 lb. frozen corn, thawed (original recipe calls for kernels from 4 ears of fresh corn but I couldn't get fresh corn)
2 oz. cotija or feta cheese, crumbled
fresh cilantro, chopped
1 lime, juiced
1 large or 2 small avocados
kosher salt
pepper

After cooking bacon, remove all but about 1 tablespoon of the grease. Add corn to the pan. Cook over medium-high heat until slightly golden brown, about 5-10 minutes. Turn off the heat. Add the cheese, cilantro (to taste), lime juice, bacon and salt and pepper (to taste). Stir to combine. Dice avocado and add to salad. Toss gently. If not serving immediately wait to add the avocado. Can be prepared beforehand (up until adding avocado) and stored in the refrigerator. Serve at room temperature.