Madey Edlin

Corn Salad

In Corn, Lunch, Side dish on September 7, 2009 at 3:00 pm

This recipe is from another favorite chef of mine, Mark Bittman. He is the NY Times chef, and runs a column called “The Minimalist”. Like his name, he also makes great, easy food. I would highly recommend subscribing to his podcast’s and following his blog (

This salad is amazing, the salty bacon, and sweet corn and the avocado just pulls everything together. it truly is a work of art.

Hope you enjoy!


  • 4 strips of bacon cut into chunks
  • 2 tomato cut into chunks
  • 1 avocado cut into cubes
  • about 4 ears of corn cut off the cob
  • 1/2 onion

Cook the bacon and onion in a fry pan until bacon is cooked and onion is translucent. Add the corn, cook until corn is tender. Place in bowl and gently fold in the tomato, then the avocado. Serve at room temperature. Serves 4-5.

(Mark Bittman NY Times, The Minimalist. Original photo by MAKA (


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