Pan-Roasted Corn and Tomato Salad

Photo by Evan Sung

from The New York Times, August 9, 2009
via Katherine KoelschKriken

serves 4 generously

1/4 pound bacon, chopped
1 small red onion, chopped
2 to 3 cups corn kernels (from 4 to 6 ears of corn)
juice of 1 lime or more to taste
2 cups tomatoes, cored and chopped
1 medium ripe avocado, pitted, peeled and chopped
2 fresh small chilies (like Thai), seeded and minced
salt and pepper to taste
1/2 cup chopped fresh cilantro, more or less

Cook bacon in 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 large bowl and add bacon-corn mixture, then toss with remaining ingredients. Taste, adjusting the seasoning, and serve warm or at room temperature.

Best prepared in late summer when these ingredients are at their peak. For very complementary flavor, I like to serve this with seared/sauteed scallops.