Pan-Roasted Corn and Tomato Salad

In honor of “tomato and corn month” here in Vermont, we thought we’d share this simple and delicious seasonal recipe from the WFM archives.

Dana Crowl (Patrick’s mom) found this recipe in the New York Times in August of 2009. We gave it the WFM stamp of approval and posted it on an earlier version of this blog. Everyone loved it. Ten years later we’re re-sharing it with you here. Enjoy!


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

What to do

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.

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.

Yield: 4 Servings

Published in the New York Times on August 19, 2009.

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