Corn, Bacon, Feta, Tomato, & Avocado Salad

From the Patricia Wells cookbook; Salad As A Meal – Healthy Main-Dish Salads for Every Season.
Serves 4

Ingredients Amount
Smoked Bacon, cut into 1/4 inch cubes 3/4 cup
Fresh corn ears, shucked 2 ears
Multicolored heirloom tomatoes, cored, quartered & chopped 4
Greek Feta Cheese, crumbled 1⁄2 cup
Avocado, peeled and cubed 1 large
Scallions, white part only, cut into thin rings 2
Yogurt & Lemon Dressing:
Plain low-fat yogurt 1/2 cup
Freshly squeezed lemon juice 2 Tblsp.
Fine sea salt 1/4 tsp.
Lemon zest 14 tsp.

Directions:
1.  In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes.  With a slotted spoon, transfer the bacon to paper towels to absorb the fat.  Blot the top of the bacon with paper towels as well.

2.  Cut off the fat ends of the ears of corn, stand the ears on the flat end, and use the chef’s knife to cut off the corn kernels.  Place the kernels in a large bowl.

3.  Add the tomatoes, bacon, feta, avocado, and scallions to the  corn.  Toss with just enough dressing to coat the ingredients lightly and  evenly.  Season generously with pepper, and serve.