Pan-Roasted Corn and Tomato Salad

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Pan-Roasted Corn and Tomato Salad

Pan-Roasted Corn and Tomato Salad

Jun 24, 2016Recipes, Summer

I’m not sure if I posted this recipe last year, but it is so good, it is worth repeating…I have a tendency to forget that there are just two people in our household when corn and tomatoes are in season, so when I have ears literally coming out my ears¬†ūüôā¬†I turn to recipes like this one. It is really amazing with bold, fresh flavors and can easily be doubled or tripled, as long as you have a pan big enough. It does involve a little cooking, but it will be well worth it when you taste this salad.


  • ¬ľ¬†pound¬†bacon, chopped
  • 1¬†small¬†red onion, chopped
  • 4 to 6¬†ears¬†corn, stripped of their kernels (2 to 3 cups)
  • ¬†Juice of 1¬†lime, or more to taste
  • 2¬†cups cored and chopped¬†tomatoes
  • 1¬†medium ripe¬†avocado, pitted, peeled and chopped
  • 2¬†fresh small¬†chilies, like Thai, seeded and minced
  • ¬†Salt
  • ¬†black pepper
  • ¬Ĺ¬†cup chopped fresh¬†cilantro, more or less


  1. Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
  2. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.