Corn And Bacon Salad

Name: Corn And Bacon Salad
Ingredients: 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 cider vinegar; 1/2 teaspoon red pepper flakes, or more to taste

9 ingredients

5 steps

Ingredients

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 cider vinegar
1/2 teaspoon red pepper flakes, or more to taste

Directions

1

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.
2

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.
3

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.
4

Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
5

Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.