Sunday, September 11, 2011

Sweet Corn, Bacon, and Tomato Salad

Serves 4 – 6.

4 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups)
3 cups halved cherry tomatoes
1/4 cup chopped fresh basil
3 tablespoons cider vinegar
salt, to taste
fresh ground black pepper, to taste

In a large skillet, cook bacon over medium heat until crisp. Remove
bacon to a plate and set aside. Turn heat down to medium-low and add
onions to the bacon drippings in the skillet. Cook, stirring
occasionally, until onion has softened – about 5 minutes. Add corn,
turn heat back up to medium, and cook, stirring occasionally, until
corn is tender and just starting to brown in spots – about 7 – 10
minutes. Remove corn and onion mixture to a large mixing bowl and let
cool for about 10 minutes. Meanwhile, cut the bacon crosswise into
thin slices. Add the sliced tomatoes, bacon, basil, and vinegar to
the bowl with the corn. Sprinkle in a big pinch of salt and some
fresh ground black pepper. Toss everything together, let sit for a
few minutes, then toss again and taste. Add more salt and/or pepper
if needed. Serve immediately at room temperature.

1 comment:

Michelle said...

Hey Margaret! I found your blog when I did a search for neng gook (my cousin was asking me how to make it) and yours was the first blog listed under google search!

Thanks for sharing all the recipes - yours or not, you are now my go to for dinner ideas :)