Bacon Corn Tomato Salad

I have always loved looking through cookbooks and cooking magazines but to be perfectly honest only the ones with the pictures. The picture is what grabs my attention and then I read the ingredient list to see if I have everything on hand, or at least a facsimile of what they ask for so I can hopefully make my own version. I am also realistic in knowing that my plate will never look the same as the one pictured, I may get a little disappointed at first but the flavor can sometime make up for my lack of plating skills. Yes I will never win chopped for my plating but I am all about the flavors.

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We decided to have fish for dinner the other night and I was thinking it should be a little light we had snacks out on our friends boat and didn’t need a heavy dinner and I didn’t feel like having cereal, yes that can sometimes happen in our house. I wanted a light dinner; not crazy light but light for us, the flavor still had to be there, sometimes I feel light can lose a little of the flavor love we so enjoy.

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I still have a ton of sunburst cherry tomatoes from the garden that I want to use and while I didn’t have corn on the cob on hand, I had no problem substituting it with a can of corn for a last minute tomato bacon corn salad. it was so yummy that my husband declared “oh you need to blog about this, you hit it out of the park” – I love when he says things like this, he doesn’t even read my blog, he loves to tell people he doesn’t need to; he lives it.

This is great for a side dish or use it as a salsa as I did here.

Serves 4–6

6 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups) – I used a can of niblets
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.

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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.

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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.

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Remove corn and onion mixture to a large mixing bowl and let cool for about 10 minutes.  Meanwhile, crumble bacon.  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 add more salt and/or pepper if needed.

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