Updated: Apr 27
1/2 Lb of bacon, chopped
4 ears of corn, shucked and the kernels removed from the cob
2 red peppers, diced
1 red onion, diced
3 limes. zest and juiced
1/2 cup green onion tops, diced
1/2 cup cilantro, chopped and stems removed
3 tablespoons of butter
1 teaspoon of ground cumin
1 teaspoon of ground yellow mustard
salt and pepper to taste
In a large skillet render the bacon until crisp. Place cooked bacon on a paper towel and set aside.
Pour off most of the bacon fat from the skillet. Return the skillet to medium-high heat and add the butter. Once melted add the corn to the skillet and saute for about 4 minutes or until corn starts to brown. Remove from heat and toss corn into a large bowl with the red onion and the red peppers, then set aside to cool for ten minutes. After the ten minutes add the balance of the ingredients, toss to combine, and set aside while you make your main course.
Toss the salad from time to time. Do not chill salad, leave at room temp. When ready to serve to add bacon to the top of the salad.