Make the Creamy Buttermilk Ranch Dressing. Click here for the recipe.
Heat a grill pan over medium heat. Coat the corn with cooking spray then place into the grill pan and cook for 8 minutes or until well marked, turning occasionally. Remove from the grill pan; cool slightly. Cut the corn kernels from the cobs; set aside.
Slice the tomatoes and sprinkle them with salt and freshly cracked pepper, to taste. Alternate layers of tomatoes and avocado on the serving plates. Side Note: I used two slices of the avocado together to make an even layer in between the tomatoes. Scatter the corn and bacon crumbles evenly between each tomato stack. Drizzle each tomato stack with the ranch dressing and garnish with basil leaves. Serve immediately. Enjoy.