by Chelsea Adcock

Created on: July 11, 2010

Corn and Tomato Salad

Summer is all about sunshine, impromptu picnics, friends and family, and GREAT food and nothing shouts summer like corn on the cob.  This recipe takes one of my favorite summer foods and translates it into a yummy, versatile dish.  It  takes the sweet, refreshing flavor of corn and combines it with crisp bacon and juicy tomatoes to create a fresh vibrant flavor that works great during the warmth of the summer months.  I especially love this recipe because it is super tasty, super easy, and a super nice addition to just about anything you plan to serve this season.    

What do I need?

1/2 pound of bacon

8 cobs of corn, shucked

3 medium tomatoes, diced

Fresh parsley and basil, minced

½ red onion diced

2 Limes

Salt and pepper

How do I make it?

Heat skillet on medium-high heat.  Cut bacon slices into medium-sized pieces.  Add bacon to skillet and cook until crispy.  Do not drain fat rendered from bacon, it will be used to cook up the onion and corn without additional oil. Add onion and sauté for 1-2 minutes until the onion begins to soften.  Cut corn from each cob and add to skillet.  Cook until corn starts to brown a bit.  Add diced tomato to corn and bacon mixture and continue to cook for an additional 3-5 minutes.  Finish off with salt and pepper to taste, fresh parsley and basil, and lime juice.  Serve warm.

This goes great with grilled salmon and a fresh garden salad.  An extra perk, it is pretty inexpensive to make as well and tastes just as good reheated with leftovers!

           

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