Pan-Roasted Corn and Tomato Salad

By garciamoss

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

Details

Adapted from cookingchanneltv.com

Preparation

Step 1

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.