Monday, August 24, 2009

Pan-Roasted Corn & Tomato Salad

Geoff found this one on the New York Times' website. We made it last night for dinner, but it would make an excellent side dish as well. The color is really lovely.

Time: 30 minutes

1/4 pound bacon, chopped
1 small red onion, chopped (we used about 1/3 of a large red onion)
4 to 6 ears corn, stripped of their kernels (2 to 3 cups) (we used 5 ears)
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 (we used 2/3 of a Poblano pepper)
Salt and black pepper
1/2 cup chopped fresh cilantro, more or less.

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. (Note: it took about 10 minutes for our corn to start turning brown)

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.

Yield: 4 servings.


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