Recipe courtesy of Mark Bittman
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Pan-Roasted Corn and Tomato Salad
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

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.

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