PAN-ROASTED CORN AND TOMATO SALAD

New York Times: August 19, 2009

Dana found this one and it’s a winner!  We give it the WFM stamp of approval!

• ¼ 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

• ½ cup chopped fresh cilantro, more or less

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.

Yield: 4 Servings

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