Corn, Greens, And Bacon Salsa
|Ears of corn||3|
|Water||1⁄4 Cup (4 tbs)|
|Apple cider vinegar/Other cider vinegar||3 Tablespoon (La Carreta Chili)|
|Watercress||2 1⁄2 Ounce, roughly julienned|
|Mustard greens||2 1⁄2 Ounce, roughly julienned|
|Arugula||2 1⁄2 Ounce, roughly julienned|
|Serrano chilies||2 , thinly sliced (Thai Or Red, With Seeds)|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
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.