Hot New Mexican Salad

• 3 medium tomatoes-peeled, seeded, and finely chopped
• 3 ears sweet corn, blanched and the kernels cut off the cobs
• 2

In a large bowl, toss all of the vegetables together and set aside at room temperature. Do not refrigerate.

When ready to serve, in a large skillet, render the bacon until crisp. Add the chile powder and stir.

Add the vinegar and bring to a simmer.

Add the herbs.

Pour the dressing over the vegetables and toss.