Corn, Greens, And Bacon Salsa Recipe
Ingredients
| Bacon strip | 8 | |
| Ears of corn | 3 | |
| Water | 1/4 Cup (16 tbs) | |
| 3 tablespoons La Carreta chile apple cider vinegar or other cider vinegar, | ||
| 8 ounces mixed watercress, mustard greens, and arugula, roughly julienned | ||
| 2 red Thai or red serrano chiles, thinly sliced, with seeds | ||
| Extra virgin olive oil | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
Directions
Cook the bacon in a saute pan or skillet until done but not crisp, and dice.
Transfer to a mixing bowl.
Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Add to the mixing bowl.
Heat the vinegar in a large pan or skillet and wilt the greens over medium heat for 30 seconds.
Add to the mixing bowl along with the chiles, oil, salt, and pepper, and thoroughly combine.
Transfer to a mixing bowl.
Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Add to the mixing bowl.
Heat the vinegar in a large pan or skillet and wilt the greens over medium heat for 30 seconds.
Add to the mixing bowl along with the chiles, oil, salt, and pepper, and thoroughly combine.
Chef
