Quinndulgences

PAN ROASTED CORN AND TOMATO SALAD

I found this easy border-style side dish through the NYTimes, and it lends itself very well to the summer and market-bought veggies. Plus, it’s got bacon in it.

Ingredients:

• 1/4 pound bacon, chopped
• 1 small red onion, chopped
• 6 ears of corn, stripped of their kernels (2 to 3 cups)
• 2 limes, juiced
• 2 cups tomatoes, diced
• 1 avocado, pitted and sliced
• 2 jalepeños, chopped
• Salt and black pepper
• 1/2 cup fresh cilantro, chopped

Directions:

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 excess fat if you wish.
2. Add lime juice to bacon-corn mixture; then toss with remaining ingredients, adding avocado last. Serve warm or at room temperature. Yields about five servings.