Thursday, September 03, 2009

Pan Roasted Corn and Tomato Salad, because you care about others!

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.
The bacon and corn commingling in a most holy union!
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.


Lisa said...

Pan Roasted Corn does sound fine, I'll grant you that, but I had to laugh after reading the recipe and realizing we just called it Fried Corn when I was growing up. I doubt my aunt added lime or avocado but I will say it was good eating. Now I am motivated to try this!

bb said...

lisa....."fried corn" does sound a bit more down home, not like that upscale "pan roasted" stuff. Too funny, thanks for sharing!! And you must try it, if only because it is SO easy.

Zupan's Markets said...

Salad, side dish, salsa--don't you just love a multi-functional and uber-tasty recipe? We do! And this definitely goes in that category.

Nadya said...

Oh, yum, this was good. I made this with a few substitutions and we loved it. Thanks for sharing!
Here are my notes on it.

bb said...

zupans.....exactly...multi purpose is molto bene! is definitely one of those dishes totally open to interpretation.