Corn Cobb Salad

Grilled some simple burgers and needed a simple side besides the Ore Ida frozen steak fries... (those are really good by the way, and not too much fat)

1 thick slice pancetta
2 ears of corn
1/2 avocado, diced and seasoned w/ lemon juice and kosher salt
1/2 large tomato, diced or halved grape tomatoes
1 Romain heart, chopped
Crumbled Blue Cheese
Blue Cheese dressing ( I like the Yogurt based ones)

Dice the pancetta and saute in your skillet with a spray of olive oil until crisp.  Cut the corn off the cob.  Easiest way to do this is to use a serrated bread knife and stand the corn cob in a flat dish so the kernels don't go all over the place.  Saute the corn until just cooked, about 2 -3 minutes with the pancetta, season lightly with salt and pepper. Remove from the heat and let cool.
Spread the lettuce onto a pretty platter.  Toss the corn mixture with the avocado and tomato. Spread over the lettuce and then sprinkle it with the crumbled blue cheese.  Serve with the blue cheese dressing on the side.