Warm Corn and Tomato Salad

When thinking of what to pair with the Bacon-wrapped Mahi Mahi, I knew I needed something citrus-based to cut the fat of the bacon and keep the dish light yet savory.  Fresh corn and tomatoes help deliver the bright flavor.

Warm Corn and Tomato Salad
5 ears of corn
3-4 tomatoes, seeded and chunked
1/2 onion, diced
2 strips of bacon
2 handfuls of cilantro
2 cloves of garlic, minced
1 tbsp of chipotle in adobo sauce
1 tsp of agave nectar
2 limes, zest and juice
salt and pepper

Cut the bacon into small pieces to render the fat.  After the bacon begins to crisp, and the minced onions and saute until translucent.  Add the minced garlic and saute 1-2 minutes.

Add the corn kernels cut off the ears and deseeded and chunked, combine and heat thoroughly.  Add the lime zest and juice, adobo sauce, agave nectar, and season with salt and pepper.  Cook for 10 minutes, finish with the chopped cilantro.

Top the bacon-wrapped mahi mahi with the delicious warm salad!

Bacon-wrapped Mahi Mahi with Warm Corn and Tomato Salad