Place the eggs in a small saucepan and cover with water. Place over high heat and bring up to a boil. Reduce to a simmer for about 12 minutes. Drain and run the eggs under cold water to cool.

Meanwhile, lay the bacon in a skillet over medium heat. Sear on each side until it becomes crisp. About 4-8 minutes on each side depending on the thickness of the slices.

While the two items above are cooking and simmering, prepare the remaining ingredients.

Halve the avocado. Remove the pit by squeezing it out or whack the knife against it and twist it out. Hold the avocado in one hand and slice into the flesh. Scoop out the slices.

If the corn needs to be cooked, steam it briefly or if you are feeling decadent, saute it briefly in the remaining bacon grease!

Peel the hard boiled eggs, quarter or chunk up. Chop the bacon into pieces.

Arrange the lettuce on plates or in a large bowl. Top with the tomato chunks, queso fresco or feta, corn, eggs, bacon and avocado slices.

Drizzle on the vinaigrette.