Summer Heirloom Tomato & Corn Salad

1. 1

   Husk/Clean the corn - cut kernels off cob and set aside

2. 2

   Add butter to a small saute pan and melt over medium heat

3. 3

   Finely mince shallot and garlic and add to the melted butter. Saute for 2 - 3 minutes

4. 4

   Add corn to pan and mix together so corn is evenly coated w/ garlic/shallot/butter mixture

5. 5

   Add cayenne, salt and freshly ground pepper to pan and saute until corn begins to lightly brown in places

6. 6

   Remove from heat and set aside at room temperature

7. 7

   Fry the 4 slices of bacon until crisp - After cooling, roughly chop and set aside

8. 8

   Slice tomatoes and arrange in a fanlike manner on a large serving plate (varying the size/color of tomato to make an interesting pattern) - Work from the outside in - the entire plate should be covered with tomatoes

9. 9

   Sprinkle tomatoes with coarsely ground salt & black pepper

10. 10

    Add the corn mixture to the center of the plate (on top of the tomatoes) but staying in the middle

11. 11

    Sprinkle the Queso Fresco evenly over tomatoes and corn, repeat the same with the chopped bacon

12. 12

    Drizzle the olive oil and balsamic vinegar evenly over the entire salad

13. 13

    Garnish with fresh chopped chives

* Per serving · 4 servings · Values may vary.

No additional tips available.