Pan Roasted Corn and Tomato Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Smoky bacon combined with sweet corn and tomatoes, with creamy avocado and a bite of fresh chili peppers. Ingredients:
1/4 lb bacon, chopped |
1 small red onion, chopped |
4 -6 ears corn, stripped of their kernels (2 to 3 cups) |
1 lime (juiced) |
2 cups cored and chopped tomatoes |
1 medium ripe avocado, pitted peeled and chopped |
2 small fresh chili peppers, seeded and minced |
salt & freshly ground black pepper |
1/2 cup chopped fresh cilantro |
Directions:
1. 1. Cook bacon in a large skillet over medium.
2. high heat until the fat renders; add onion and cook until just softened, about 5 minutes, then add corn.
3. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a little, about 5 more minutes; remove from heat and let cool for a few minutes.
4. Drain fat if you wish.
5. Put lime juice in a large bowl and add bacon and corn mixture; then toss with remaining ingredients.
6. Taste, adjust the seasoning and serve warm or at room temperature.
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