Pan-Roasted Corn and Tomato Salad
Recipe Source
Pan-Roasted Corn and Tomato Salad
http://cooking.nytimes.com/recipes/1012731-pan-roasted-corn-and-tomato-salad
Pan-Roasted Corn and Tomato Salad
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 🙂 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.
Ingredients
- ¼ pound bacon, chopped
- 1 small red onion, chopped
- 4 to 6 ears corn, stripped of their kernels (2 to 3 cups)
- Â Juice of 1Â 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
- Â Salt
- Â black pepper
- ½ cup chopped fresh cilantro, more or less
Directions
- 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.
- 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.
