Courtesy of www.fresnoflavor.com

Ingredients

• 4 slices of thick-cut bacon
• 1 medium onion, diced (about 1 cup)
• cut kernels from 4 ears of corn (about 2 cups)
• 3 cups halved cherry tomatoes
• 1/4 cup chopped fresh basil
• 3 tablespoons cider vinegar
• salt, to taste
• fresh ground black pepper, to taste

Prepare

1. In a large skillet, cook bacon over medium heat until crisp.  Remove bacon to a plate and set aside.
2. Turn heat down to medium-low and add onions to the bacon drippings in the skillet.  Cook, stirring occasionally, until onion has softened – about 5 minutes.
3. Add corn, turn heat back up to medium, and cook, stirring occasionally, until corn is tender and just starting to brown in spots – about 7 – 10 minutes.
4. Remove corn and onion mixture to a large mixing bowl and let cool for about 10 minutes.
5. Meanwhile, cut the bacon crosswise into thin slices.  Add the sliced tomatoes, bacon, basil, and vinegar to the bowl with the corn.  Sprinkle in a big pinch of salt and some fresh ground black pepper.
6. Toss everything together, let sit for a few minutes, then toss again and taste.
7. Add more salt and/or pepper if needed.
8. Serve immediately at room temperature.

Enjoy your sweet corn bacon and tomato salad!