Pan Roasted Corn and Tomato Salad

By swwbsw1002

Ingredients

• 1/4 lb. bacon, diced
• 1/4 - 1/2 cup red onion, chopped
• 4 large ears of corn, cut from the cob (2 to 3 cups)
• 1 or 2 small chile peppers, seeded and minced
• Juice of 1 lime
• 2 cups tomatoes, seeded and chopped
• 1 avocado, pitted, peeled and chopped
• salt and black pepper
• 1/2 cup fresh cilantro, chopped

Preparation

Step 1

Cook the bacon in a large skillet over medium-high heat until it begins to brown.

Add the onions and cook until they begin to soften, approximately 5 minutes.

Add the corn and chile peppers. Continue cooking, stirring frequently, until the corn begins to brown, approximately 5 more minutes.

In a large bowl mix together the lime juice, tomatoes, avocado and corn mixture. Season to taste with salt and pepper and stir in cilantro.

Serve warm or at room temperature.

Enjoy!