Corn, Vidalia Onion & Bacon Salsa
In this Corn, Vidalia & Bacon Salsa the flavors are mellow with a sweet twist thanks to caramelized Vidalia onions.
- 4 ears sweet corn, husks and silk removed
- 1 large Vidalia sweet onion
- 1 tablespoon extra virgin olive oil
- 1 tablespoons granulated sugar
- 8 slices bacon, cooked until crisp and drained
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Place the corn into a large stock pot and add water to just cover the corn. Bring the water to a boil. Cook the corn for 15 to 20 minutes until kernels are cooked, but still crisp. Use tongs to remove the corn to a plate and allow the corn to rest while prepping the other ingredients.
While the corn is cooking, remove the outer skin from the onion and the dice the rest of the onion.
In a large skillet heat the olive oil over medium-high heat. Add in the chopped onion and sprinkle the remaining 1 tablespoon of sugar over the top of them. Cook the onions for 5 minutes uncovered, stirring to coat the onions with sugar and oil. Reduce the heat to medium, cover the pan and cook for 20-25 minutes more. Stir the onions every 5 minutes or so, and let them get brown and reduced. Remove the pan from heat and spoon the onions and drippings into a large bowl.
Hold the ears of corn up on the flat end on a cutting board and use a sharp knife to slice down, removing the kernels from the cob. Add the corn to the bowl with the onions.
Chop the cooked bacon into small pieces and add them to the bowl.
Add the chili powder, salt and pepper to the bowl and stir well to combine all the ingredients. Serve while warm with tortilla chips, or as an accompaniment to other dishes such as eggs, burgers and chicken.