Pan Roasted Corn and Tomato Salad

• 14 lb bacon, chopped
• 1 small red onion, chopped
• 4 -6 ears corn, stripped of their kernels (2 to 3 cups)
• 1 lime (juiced)
• 2 cups cored and chopped tomatoes
• 1 medium ripe avocado, pitted peeled and chopped
• 2 small fresh chili peppers, seeded and minced
• salt & freshly ground black pepper
• 12 cup chopped fresh cilantro

1. 1.
2. Cook bacon in a large skillet over medium.
3. high heat until the fat renders; add onion and cook until just softened, about 5 minutes, then add corn.
4. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a little, about 5 more minutes; remove from heat and let cool for a few minutes.
5. Drain fat if you wish.
6. Put lime juice in a large bowl and add bacon and corn mixture; then toss with remaining ingredients.
7. Taste, adjust the seasoning and serve warm or at room temperature.

bacon, red onion, corn, lime, tomatoes, avocado, fresh chili peppers, salt, fresh cilantro

Taken from www.food.com/recipe/pan-roasted-corn-and-tomato-salad-411012 (may not work)