Corn and Bacon Salad recipe
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Ingredients
- 5 ears corn, shucked 2 teaspoons olive oil 3 slices bacon, chopped ½ 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 ½ teaspoon red pepper flakes, or more to taste
Nutrition Info
- 217.3 caloriescarbohydrate: 35.4 gcholesterol: 7.4 mgfat: 6.8 gfiber: 4.9 gprotein: 7.8 gsaturatedFat: 1.5 gservingSize: -sodium: 178.4 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Corn and Bacon Salad
Directions
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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, cider vinegar, and red pepper flakes, toss to combine.