Ingredients
1 lb Heirloom Tomatoes **Heirlooms vary in size/shape/color so pick a variety
2 Ears Fresh Yellow Corn
1/2 Cup Queso Fresco
4 Slices of Bacon
1 Shallot
1 Clove Garlic
2 Tblspoons Butter
1 Tblspoon Olive Oil
Balsamic Vinegar
1/2 Teaspoon Cayenne Pepper
Coarsely Ground Salt & Black Pepper
Fresh Chopped Chives for Garnish
Preparation
Husk/Clean the corn - cut kernels off cob and set aside
Add butter to a small saute pan and melt over medium heat
Finely mince shallot and garlic and add to the melted butter. Saute for 2 - 3 minutes
Add corn to pan and mix together so corn is evenly coated w/ garlic/shallot/butter mixture
Add cayenne, salt and freshly ground pepper to pan and saute until corn begins to lightly brown in places
Remove from heat and set aside at room temperature
Fry the 4 slices of bacon until crisp - After cooling, roughly chop and set aside
Slice tomatoes and arrange in a fanlike manner on a large serving plate (varying the size/color of tomato to make an interesting pattern) - Work from the outside in - the entire plate should be covered with tomatoes
Sprinkle tomatoes with coarsely ground salt & black pepper
Add the corn mixture to the center of the plate (on top of the tomatoes) but staying in the middle
Sprinkle the Queso Fresco evenly over tomatoes and corn, repeat the same with the chopped bacon
Drizzle the olive oil and balsamic vinegar evenly over the entire salad
Garnish with fresh chopped chives
