- Dry corn in clean paper towels. In large skillet over high heat, sautè corn until browned. Cool.
- In large bowl, combine Dill Pickle Dip Mix, mayonnaise and buttermilk; whisk until well combined and smooth.
- Add cooled corn, shrimp, avocado, tomato and red onion to dressing. Toss to combine well. Refrigerate until ready to serve, up to overnight.
- To serve, add bacon to salad and divide among mason jars. Garnish with fresh dill sprigs, if desired.
Makes 12 (#189; cup) servings.
Tip: Serve in 12 quarter-pint mason jars (4 ounce jelly jars).