I can take absolutely no credit for this recipe, but it is REMARKABLE. It is full of texture and individual flavors that somehow stand out on their own but also blend together into a party in your mouth.
Live in denial -- summer is not over yet as long as you can make this recipe. I got it from Jen Corey and her Fairview Gardens weekly email.
Pan-Roasted Corn and Tomato Salad
(from Mark Bittman's column in The New York Times August 19, 2009)
1/4 pound bacon, chopped (aka 4 slices of bacon)
1 small red onion or shallot, 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 (I used cherry tomatoes - glorious)
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies, like Thai, seeded and minced (optional)
Salt and black pepper
1/2 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. It will be difficult to hold back from eating it at this point -- be strong and patient ☺
- 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.
P.S. I served this on warm corn tortillas.... eat slowly and savor every bite.