Ingredients

The following ingredients have 6 Servings
  • 6 cups corn kernels (preferably fresh)
  • 2 tablespoons butter
  • 2 cups cherry or grape tomatoes (cut in half)
  • ½ cup diced red onion
  • ½ cup sliced scallions
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sour cream
  • 1 tablespoon fresh lime juice (or to taste)
  • ½ teaspoon chili powder
  • 6 slices cooked crisp bacon (crumbled into large pieces)
  • ½ cup roughly chopped fresh cilantro (optional)

Instruction

  • In a large skillet heat the butter until it melts over medium high heat. Add the corn, season with salt and pepper and sauté for 5 minutes, not stirring too much, until the corn is browned in places, and cooked. Transfer to a bowl and cool.
  • Add the tomatoes, onions and scallions to the bowl. In a small bowl or container combine the olive oil, sour cream, lime juice, chili powder and salt and pepper. Pour over the salad, and toss. The salad can sit for a couple of hours, covered. Just before serving add the bacon and cilantro and toss again. Serve at room temperature.