Ingredients

• 5 ears corn on the cob, husked
• 6 slices bacon, cooked and chopped
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 1/4 red onion, diced
• 2 tbsp chopped fresh basil
• 1 tbsp red wine vinegar
• 1/2 lime, juice
• Salt and pepper to taste

Preparation

Heat the grill to high and grill the corn until it goes bright yellow and begins to develop grill marks on all sides, 1 to 2 minutes per side. Once the corn is cooked, remove it from the grill and allow it to cool completely before cutting the corn off of the cob.
To make the salsa, mix together the corn kernels, bacon, bell peppers, red onion, basil, red wine vinegar, and lime juice. Season it with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.