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Pan-Roasted Corn and Tomato Salad

Recipe courtesy Mark Bittman
Show: The Minimalist Episode: Healthy & Light

Photo: Pan-Roasted Corn and Tomato Salad

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 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
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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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Newest Ratings and Reviews

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  • on July 19, 2012

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    Wonderful hot summer night salad. Fresh, flavorful. The bite from the chilie is great.

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  • on August 22, 2011

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    Terrifically simple and flavorful recipe. It on the table in no time. We used all local, fresh ingredients (except the lime juice and were so surprised and the sweet of the corn, bacon and the onions came through as clearly as all the other flavors. We really enjoyed this for a refreshing summer-on-the-porch meal that made good practical and health sense. Thank you Mark for another perfect recipe!

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