PAN ROASTED CORN AND TOMATO SALAD

PAN ROASTED CORN AND TOMATO SALAD image

Categories Salad

Yield 4 servings

Number Of Ingredients 10

1/4 lb bacon, chopped
1 small red onion
4-6 ears corn, stripped of their kernal (2-3 cups)
Juice of 1 lime
2 cups cored and chopped tomatoes
1 medium ripe avocado, chopped
2 fresh small chilies,
seeded and minced
salt and black pepper
1/2 cup chopped fresh cilantro

Steps:

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 min, then add corn.Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more mins.Remove from heat and let cool for a few minutes. Drain fat if you wish. 2.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.