corn and bacon salad

Ingredients

• Servings: 4
• 5 ears corn, shucked
• 2 teaspoons olive oil
• 3 slices bacon, chopped
• 1/2 pound yukon gold potatoes, cut into 1/2-inch cubes
• 1 red bell pepper, cut into cubes
• salt to taste
• 1 small red onion, thinly sliced
• 1 tablespoon vinegar
• 1/2 teaspoon red pepper flakes, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add the corn and cook until slightly soft but still crisp, about 5 minutes. cut corn kernels from the cobs; discard cobs.
• heat olive oil in a large skillet over medium heat. cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
• cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
• stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
• pour corn-potato mixture into a large bowl. add bacon, red onion, vinegar, and red pepper flakes; toss to combine.