By Mark Bittman
- Total Time
- 20 minutes
- Rating
- 5(374)
- Notes
- Read community notes
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.
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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)
311 calories; 20 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.
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Preparation
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.
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
374
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Cooking Notes
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.
Jonathan
We did this last night and really enjoyed it. We did cheat and used frozen corn to make it easier.
Mary W
Be sure the bacon is cooked a bit before adding the corn - otherwise it takes a really long time to get the right consistency of the bacon and corn!
Shelli
Restaurant quality and easy! Subbed shallots for red onion. Added some ground chipotle rather than fresh chile per suggestion of another reader. Made it a complete meal by topping with salmon blackened with equal parts coriander, chili powder and brown sugar. Mercy.
Jim
I made the recipe at 3X scale for a group of friends and followed the directions pretty closely, except I set the bacon aside after cooking it and added it back just before serving. It was a big hit! We just reheated some leftovers and it was delicious… but the bacon was limp. Next time, and there will be a next time, I will substitute sweet Italian sausage for the bacon. Mmm…
PattyGB
Didn't have avocado - but sauteed peaches with the corn instead, and used cherry tomatoes. Delish! Perfect end of summer dish.
cheryl
Sun sausage for the bacon
Laura G.
Easy, tasty, and adaptable. Cooking for 1, halved recipe. Replaced bacon with misc. "salumi ends" from Eataly (+ some olive oil). Added some cooked white beans (instead of avocado) that needed to be used. Came together well--nice interplay of textures and flavor types. The lime is key! With the beans and the porky bits, for me this was a main dish salad.
Nanu
One of my “corn season” faves! I do remove the crisped bacon to drain, then add it back just before serving so it doesn’t get soggy. I drain the grease, too, and proceed with olive oil to sauté the onions, et al. Adding the peppers to the hot corn while prepping the tomats and cilantro helps it to mellow and mingle. If you make this for a crowd, you’d better jump on it quickly, or there won’t be any left for you!
Bicka
This was great. I poured off most of the bacon grease before adding the corn. I also added some diced red onion as well, but skipped the chili, simply because I didn't have any. The contrast of the sweet corn and lime was really wonderful. Next time I might toss in some feta cheese top add a bit of saltiness.
Heather
This is SO good! I love all the flavors. I just made it tonight with broiled glazed salmon and it was a perfect (early) summer meal! (I don’t avoid carbs but it’s nearly carb free for those who care!)
Carol C
Fantastic recipe! I substituted pickled jalapenos for fresh chiles and that made a lovely dressing with the fresh lime juice.
Lisa B
I tried this recipe because I had an abundance of tomatoes and corn from the garden. While the recipe was good, the bacon/bacon grease over powered the wonderful fresh, rich, amazing flavors of vine ripened produce. I will make again, but likely do it in another season and use store bought tomatoes and frozen corn.
Sharon
Made this for a camping group supper side dish. Excellent. Used frozen sweet corn for the convenience and ability to fit it in a small camper fridge. Delicious. So colorful and pretty. The colors of late summer.
Liz
Cooked this with maple bacon (bought accidentally but it worked out well), jalapeno, and basil since my boyfriend can't eat cilantro. Used heirloom tomatoes which really added to it. Didn't add avocado and didn't feel like anything was missing. Yummy and simple meal for summer evening.
cynthia
Simple complex delicious. Needs nothing but a fork.
Jim
I made the recipe at 3X scale for a group of friends and followed the directions pretty closely, except I set the bacon aside after cooking it and added it back just before serving. It was a big hit! We just reheated some leftovers and it was delicious… but the bacon was limp. Next time, and there will be a next time, I will substitute sweet Italian sausage for the bacon. Mmm…
Barbara
Recommend crisp up match-stick size bacon, remove from pan, then add onion, then corn. Can remove some bacon fat after removing bacon, or not.
Flo
Followed recipe to a T (used jalapeños as indicated in video rather than written directions) and heirloom tomatoes. Pretty and very, very good. However, had to clean pan before sautéing corn bc bottom blackened after sautéing bacon and red onion. Had stovetop on med. Used a dollop of bacon fat before proceeding again.
Mary W
Be sure the bacon is cooked a bit before adding the corn - otherwise it takes a really long time to get the right consistency of the bacon and corn!
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