Boil the corn for 10 minutes in salted water. Let cool and cut the kernels off of the cob and place in a large bowl.

Cut the bacon with kitchen scissors directly into a skillet over medium heat. Cook 5 minutes or until fully cooked. Remove and place on paper towels to drain.

Dice the red onion (place in ice water for 10 minutes and drain if you prefer less pungent red onions) and cut the tomatoes in half. Place the cooled bacon, red onion, and tomatoes and feta cheese in the same bowl as the corn. Slice the basil leaves, dice the avocado and place in the same bowl.

Add the olive oil, lime juice, sugar, kosher salt, and pepper onto the corn salad and mix until evenly coated. Taste for seasoning and add more lime juice, kosher salt, or pepper if needed.

Serve immediately or refrigerate for a few hours before serving.

Note: The lime juice will prevent the avocado from browning for several hours, but after a few hours the avocado may turn brown.