Warm corn salad with bacon from EAT at The New York Times by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on August 30, 2025

    As noted by sturlington, only ingredients are given, no measurements. However, it's easy to just wing this. I used fresh bi-color corn from the farmers market, black forest ham bacon,and green onions and Italian parsley from our garden. Also added a splash of lemon juice for some acidity to counter the fat. I like the suggestion to sub basil for the parsley and will try that next time. Really nice veggie side.

  • sturlington on July 01, 2015

    Not really a recipe. No amounts given for ingredients. Nevertheless, I made this using basil instead of parsley. It was very good.

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