6slicescooked crisp baconcrumbled into large pieces
½cuproughly chopped fresh cilantrooptional
Instructions
In a large skillet heat the butter until it melts over medium high heat. Add the corn, season with salt and pepper and sauté for 5 minutes, not stirring too much, until the corn is browned in places, and cooked. Transfer to a bowl and cool.
Add the tomatoes, onions and scallions to the bowl. In a small bowl or container combine the olive oil, sour cream, lime juice, chili powder and salt and pepper. Pour over the salad, and toss. The salad can sit for a couple of hours, covered. Just before serving add the bacon and cilantro and toss again. Serve at room temperature.
Notes
The corn kernels get cut off the cob and given a quick pan sauté, though if you prefer you could grill the corn. Just husk it, and grill on the cob over medium high heat, turning it frequently until the kernels are lightly browned all around. Then slice the kernels off the cob.