Morton Salt

3 slices Bacon
1 ear Corn (shucked)
½ teaspoon Canola or Vegetable Oil
2 large Ripe Avocados
1 tablespoon Fresh Lime Juice
2 each Scallions (thinly sliced)
1 clove Garlic (minced)
1 each Roma Tomato (seeded, small dice)
1 teaspoon, plus more for garnish Morton^® Season-All^® Seasoned Salt
¼ teaspoon Ground Black Pepper from Morton^® Black Peppercorn Grinder
Tortilla Chips As needed

1. Cook the bacon in a skillet over medium heat until browned and crispy. Remove to a paper towel lined plate to drain and cool.
2. Cut the kernels off the ear of corn.
3. Heat the canola or vegetable oil in a small skillet over medium-high heat. When almost smoking, add the corn kernels and cook for 1 to 2 minutes until slightly charred. Remove from the heat and cool.
4. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium mixing bowl and mash with a potato masher or fork until desired consistency is achieved.
5. Stir in the lime juice, scallions, garlic, and diced tomatoes.
6. Coarsely chop the bacon. Reserve 1 tablespoon of bacon and corn for garnish and mix the rest into the guacamole.
7. Season the guacamole with Morton^® Season-All^® Seasoned Salt and freshly ground black pepper from the Morton^® Pepper Grinder. Transfer to a serving dish, garnish with the reserved chopped bacon and corn, and lightly sprinkle with additional MORTON^® Season-All^® Seasoned Salt.
8. Serve with tortilla chips.