Tomato and Corn Salad with Bacon, Lime, and Cilantro

Steps

1. 1

   In a large skillet, cook bacon over medium heat until fat is rendered and crisp, 10 to 12 minutes. Transfer bacon to a paper towel–lined plate.

2. 2

   While bacon cooks, in a large pot, cover corn with cold water. Set over high heat and bring to 80°C (82°C) with a digital thermometer (if you don’t have a thermometer, a bare simmer is another good indicator you’ve reached the right temperature). Immediately cover and turn off the heat. Let stand for at least 10 and up to 25 minutes. Drain, rinse with cold water, and let sit until cool enough to handle, about 10 minutes.

3. 3

   Grate half of the medium tomato, cut side down, on the large holes of a box grater into a large bowl. Whisk in lime juice, oil, garlic, salt, and pepper. Cut remaining half of medium tomato into 1/2-inch pieces and add to bowl.

4. 4

   Once corn is cool, cut kernels from cobs . Add corn kernels, cherry tomatoes, cilantro, and cooked bacon to bowl with tomatoes, toss to combine, then serve.