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Corn, Greens, And Bacon Salsa

Meal.Mates's picture
Ingredients
  Bacon strip 8
  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
  Salt 1⁄4 Teaspoon
  Freshly 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Bacon

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