Chop the bacon strips and transfer to a saucepan over medium-low heat.
Cook until crispy and set aside.
Slice the avocados and place in a medium bowl.
Mash the avocados.
Add the tomatoes, onion, garlic, jalapeño pepper, corn, bacon, salt, and pepper.
Mix the ingredients until they are well combined.
Season with the lime juice and hot sauce.
Garnish with the parsley leaves.
Serve and enjoy.
Make it ahead of time and keep it in the fridge for up to 2 days.