Pan-Roasted Corn and Tomato Salad
This is one of many variations on a very happy theme. Tomatoes and corn are probably my two favorite foods of the summertime, and I like to put them together just about every chance I get.
Last week, Claire told you about this salad with corn and tomatoes, and last summer I told you about this one. Here is a third that my roommate made from a recipe that ran in the New York Times not too long ago. It’s got chili pepper for spiciness and avocado for avocado-iness, and served with some tortilla chips, it’s enough for a light supper.
As my roommate rightly pointed out, you’re basically eating salsa for dinner. But hey, what’s wrong with that?
If you look at the original recipe, you’ll note that it calls for bacon. I haven’t tried it that way, but I bet it’s good. If you go for it, please report back.
Pan-Roasted Corn and Tomato Salad
adapted from the New York Times
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 tomatoes1 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
1. Heat a tablespoon or two of olive oil in a pan; 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 corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Yield: 4 servings.
