Beach BLT with Avocado & Corn Mayo

Directions

1. Add the mayonnaise to a medium bowl or large measuring cup.
2. Place a large nonstick pan over medium-high heat, then add the corn and cook, without stirring, until slightly charred on the bottom, about 5 minutes. Stir and shake the pan; cook another minute. Transfer the corn and ½ teaspoon salt to the bowl with the mayonnaise. Use an immersion blender to puree the corn and mayonnaise until mostly smooth but some corn pieces remain (Alternatively, use a blender or food processor.) Wipe the pan clean.
3. Arrange the bacon in the same pan off heat, then turn the heat to medium (you may need to cook the bacon in batches). When the fat starts to render, cook for 2–3 minutes per side, or until crispy and browned. Transfer the bacon to a paper towel-lined plate to drain excess fat and repeat with the remaining bacon, if needed. Wipe the pan clean.
4. Spread a thin layer of plain mayo on both sides of all the bread slices. Return the same pan to medium heat and toast the bread until golden brown, about 2 minutes per side.
5. Spread corn mayo on all eight slices of bread (you don’t have to use it all). On half of the slices, layer with lettuce, avocado, bacon, and tomato (yes, in that order!). Season the tomatoes with a little salt and freshly cracked pepper.
6. Top with the remaining bread slices, corn-mayo side down. Wrap in parchment paper to bring with you on the go, or serve immediately.