Pan-Roasted Corn and Tomato Salad

By Mark Bittman

Pan-Roasted Corn and Tomato Salad
Evan Sung for The New York Times
Total Time
20 minutes
Rating
5(427)
Comments
Read comments

You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn’t be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you’ve got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It’s a summer winner, one that you shouldn’t even try after the first frost.

Featured in: New-World View on Summer Salad

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • ¼pound bacon, chopped
  • 1small red onion, chopped
  • 4 to 6ears corn, stripped of their kernels (2 to 3 cups)
  • Juice of 1 lime, or more to taste
  • 2cups cored and chopped tomatoes
  • 1medium ripe avocado, pitted, peeled and chopped
  • 2fresh small chilies, like Thai, seeded and minced
  • Salt
  • black pepper
  • ½cup chopped fresh cilantro, more or less
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

305 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 9 grams protein; 692 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 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. Step 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.

Ratings

5 out of 5
427 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Alison

This was delicious! I left out the fresh chiles as was cooking for kids, and just did a pinch of red pepper flakes. Used fresh harvested sweet corn and fresh lime juice. I will definitely make this again, and might even add a little crumbled queso fresco on top next time.

Thom

This was very good. One suggestion is to hold off on adding the avocado until plating up individual servings. We had some leftovers, which we put in the fridge. On the second (and third) round, the warmed avocado didn't go over so well.

Rich

Combined this with the "Sauteed Corn, Greens, Bacon & Scallions" recipe--skipped the cilantro and avocado & added scallions and greens (Swiss Chard to avoid bitterness). I cooked the bacon in matchstick sized pieces, drained fat from the pan and the bacon pieces. I added lime juice--half after placing the bacon-corn mixture into a bowl and half after everything was in the bowl--it seemed add to put in 1st. A delicious mix of flavors; perfect for a mid-summer day.

kjohns

I made this last night to serve with grilled salmon. It’s the second time I’ve made it. We enjoyed the summery flavors. I might skip the avocado next time and substitute crispy prosciutto for the bacon. The avocado didn’t seem to add much flavor, just a soft texture. I used prosciutto the first time making the dish and liked it more.

sumwug

I grilled the corn and then cut the kernels off the husks. Kept these proportions of other ingredients but left out the bacon and avocado and added instead grilled, peeled, and chopped anaheim peppers. Four stars because both the bacon and the avocado seem impractical unless you can add them at the last minute.

Lortwein

This is delicious, easy and a great use of excellent corn and summer tomatoes. Don't skimp on the lime juice, it gives it great zest. And what dish isn't great with bacon? Added the avocado at the last minute to keep it fresh. Highlight of a great summer meal.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.