Tomato, Bacon and Corn Salad
Recipe by Christian Reynoso for NYT Cooking
Ingredients:
- 8 ounces bacon
- 1 large lime
- 2 small avocados
- 10 ounces ripe tomatoes
- Salt and pepper
- 1½ cups fresh corn kernels (from about 2 ears of corn)
- Roughly chopped cilantro, to taste
Directions:
- Place the bacon in a large skillet, turn the heat to medium and cook, turning occasionally, until golden brown and crisp, about 8 minutes, then transfer to a paper towel-lined plate. Keep the rendered bacon fat. Finely grate the lime’s zest and set aside.
- Halve and pit each avocado, then cut each half in half again to create quarters. Remove the skin and place the avocado pieces on a serving platter. Cut the tomatoes into large bite-size pieces (halves or wedges) and arrange on the platter, then cut the lime in half and juice one half over everything. Season with salt and pepper.
- To a large bowl, add the bacon, breaking it into smaller pieces. Add the corn, cilantro, reserved lime zest, 2 tablespoons of the reserved bacon fat and the juice of the remaining lime to the bowl. Season with salt and pepper to taste, toss and spoon over the tomatoes and avocados. Makes 4 servings.
Fresh Corn and Black Bean Salad with Corn Chips
Recipe by Hetty Lui McKinnon for NYT Cooking
Ingredients:
For the Cumin-lime Dressing
- 2 tablespoons fresh lime juice
- 1 garlic clove, grated
- 1½ teaspoons ground cumin
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
For the Salad
- 4 cups fresh corn kernels (from 4 large cobs)
- 2 (15-ounce) cans black beans, rinsed
- A big handful of cilantro leaves, chopped
- 4 cups/4 ounces corn tortilla chips, lightly crushed
- 1 to 2 ripe avocados, halved, pitted and roughly diced
- Hot sauce (optional), for serving
Directions:
- Prepare the dressing: To a large bowl, add the lime juice, garlic, cumin, sugar, crushed red pepper and olive oil. Season with about 1 teaspoon of salt and a pinch of pepper and whisk to combine. Taste and check seasonings, adding more salt and pepper if needed.
- To the dressing, add the corn, black beans and cilantro. Toss to combine, taste and season with salt and pepper.
- When ready to eat, add the corn chips and avocados, and toss to combine. Dot with hot sauce, if using. Makes 4-6 servings.
While you’re in fresh-corn-salad-mode, check out this classic Ina Garten recipe from our archive!
