PAN-ROASTED CORN & TOMATO SALAD

PAN-ROASTED CORN & TOMATO SALAD image

Yield 4

Number Of Ingredients 9

1/4 pd Chopped Bacon
1 small red onion, chopped
4-6 ears corn, stripped of their kernels (2-3 cups)
Juice of 1or 2 limes
2 cups of cored & chopped tomatoes
1 medium ripe avocado, pitted, peeled and chopped
2 -3 fresh, small extra hot chilies seeded & minced
Salt & pepper
1/2 cup chopped fresh cilantro

Steps:

1. Cook Bacon in skillet over med-high heat until fat is rendered; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking stirring and/or shaking pan occasionally until corn begins to brown about 5 more minutes. Let cool for a few minutes. Drain fat if you wish. 2. Put juice of lime in a large serving bowl and add bacon-corn mixture; then toss with remaining ingredients. Add more lime juice, salt, pepper and hot peppers to taste and serve warm or at room temperature.