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Pan-Roasted Corn and Tomato Salad

5.0(453)

You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn’t be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you’ve got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It’s a summer winner, one that you shouldn’t even try after the first frost.

by Mark Bittman

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SouthwesternEasy, Quick, One Pot, Side Dish

Servings

4 servings

Total time

20 min

Calories / serving

305 kcal

Ingredients (10)

serves

1/4 pound bacon, choppedbacon
1 small red onion, choppedred-onion
4 to 6 ears corn, stripped of their kernels (2 to 3 cups)corn
Juice of 1 lime, or more to taste
2 cups cored and chopped tomatoestomato
1 medium ripe avocado, pitted, peeled and choppedavocado
2 fresh small chilies, like Thai, seeded and minced
Saltsalt
black pepperpepper
1/2 cup chopped fresh cilantro, more or lesscilantro

Instructions (2 steps)

01Cook 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.
02Put 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.

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Rich recipe — supports nutrition-aware planning.