Tomato, Corn and Bacon Salad

It is still unusually hot & summer-like here in Minneapolis. Typical temperatures this time of year are high 60's & we have been in the mid 80's. It's a good thing for the crops as the cold spring gave everything a late start & many things are ripening late. Tomatoes & sweet corn are two things that came in late this year but are now at their peak & star together in this wonderful main dish salad.

Sweet corn is best right now when its had plenty of time to build up the sugars & really live up to its name. Oh & the tomatoes! The two heirlooms from our CSA box couldn't have been more perfectly flavored & textured. The bacon adds a good saltiness to the salad while the fresh jalapeno gives a pleasant heat. The dressing is fantastic, we especially liked the tang of the goat cheese against the sweet corn. Matt was tempted to replace the goat cheese with gorgonzola, which would have been good as well, but we liked the way the goat cheese didn't overpower the other flavors.

The original recipe had to hollow out the tomatoes & serve the corn salad inside which I'm sure would be a pretty presentation. Our heirlooms weren't super pretty for that type of serving so we just sliced them up & placed them on the plate. Plus I think its easier to eat this way.

Tomato, Corn & Bacon Salad
(adapted from a recipe by Tara Mataraza Desmond via Serious Eats)

2 slices bacon, cut into small pieces
kernels from 2 ears of sweet corn
1 jalapeno, seeded & diced
1 clove garlic, chopped
2 scallions, chopped
1/4 c buttermilk
2 oz goat cheese
salt & pepper
2 large heirloom tomatoes, sliced

Cook the bacon until crisp in a skillet over medium heat. Remove to a paper towel to drain leaving about 1 tablespoon of bacon fat in the pan. Add the corn, jalapenos & garlic to the pan & saute for 5 - 7 minutes. (Matt turned the heat up the last minute to brown the corn a little.)

While the corn mixture is cooking, mix the buttermilk & goat cheese together until smooth (a small food processor works well for this). Stir the cooked corn mixture into the dressing. Stir in the scallions & season with salt & pepper.

Divide the tomato slices between two plates. Spoon the corn & dressing over the top. Sprinkle with bacon.

Serves 2

This salad made a very filling meal served with a side of rosemary flatbread.

Matt made this flatbread by topping our favorite pizza dough with olive oil, salt, fresh rosemary & freshly grated parmesan, yum!

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