Pan-Roasted Corn and Tomato Salad

Photo by Lisa M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    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 and black pepper

  • 1/2

    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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: