A southwestern take on an old favorite…

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1/2 c. mayonnaise
2 tbsp. lime juice
1/4 tsp. cumin
pinch of chipotle chili pepper
2 eggs
3 strips of bacon
1 1/2 c. frozen corn
1/2 head of iceberg lettuce (or 1 head romaine)
1/2 c. diced scallions
1 c. shredded Mexican cheese

Prep!

Whisk the mayonnaise, lime juice, cumin, and chipotle chili pepper in a small bowl. Place in refrigerator to chill while preparing the remaining ingredients.

Boil the eggs. Cool, chop, and set aside.

Cook the bacon until brown and crispy. Drain, crumble, and set aside.

Microwave the corn until thawed, about 2 minutes. Set aside to cool.

Shred the lettuce into bite-sized pieces.

Assemble!

In a clear glass bowl, layer the remaining ingredients in the following order: lettuce, corn, scallions, cheese, egg, lime dressing. Refrigerate until ready to serve. Top with crumbled bacon just before serving.

You can toss at the table, or let your guests dig through the layers with a large serving spoon.

Tips!

• Use an InstantPot for perfect boiled eggs: 5 minutes on high pressure, 5 minutes natural release, 5 minutes in ice bath.
• Bake your bacon: Arrange the bacon in a single layer on a grill plate or rack on top of a cookie sheet. Place the bacon in a cold oven. Set the oven to 425℉ and bake for 15-20 minutes depending on the thickness of the bacon. Remove from oven, drain grease, blot dry with a paper towel, and allow to rest for 5 minutes. Return to oven for another 1-2 minutes for a final crisp.