Pan-Roasted Corn and Tomato Salad

Ingredients

• ¼ 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
• black pepper
• ½ cup chopped fresh cilantro, more or less

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    539 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 79 grams carbohydrates; 12 grams dietary fiber; 26 grams sugars; 17 grams protein; 18 milligrams cholesterol; 463 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.

20 minutes