In my continuing effort to rid your pantries of those pesky piles of excessive seasonal produce and give you fabulously satisfying reasons to spend quality time in your kitchens, may I supply you with another recipe that I guarantee will draw admiring looks and choice compliments from those lucky enough to share it with you. This isn't something you share with just anyone. This is for people you really, really like. And when their tongues are hanging out of their mouths in astonishment and they are begging for the recipe, you absolutely DO NOT want to tell them how ridiculously easy this was to throw together. Just promise to print out the recipe when you get a chance and then conveniently "forget". You may be asking "well then why are you sharing it?" Because I am a great humanitarian who is filled with nothing but altruistic impulses and cares for nothing more than your happiness, that's why! Geez, have you read anything I've posted??
Okay, this isn't just about me being so nice. Actually it is more about Mark Bittman's altruistic impulses and way with an easy food fix, as I grabbed the recipe off of the New York Times site. So with that disclaimer, and with everything (almost) you need at your local farmers markets right now, this is the side salad you MUST SERVE this holiday weekend! Happy Labor day everyone!!
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Pan-Roasted Corn and Tomato Salad
from Mark Bittman
1/4 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
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.
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.