I came across this when I was looking for ways to eat up some of the delicious corn we’ve been getting! It comes together pretty fast but it does make the counter a mess-you’ve been warned! I love the smokiness from the bacon and the creaminess from the potato of corn chowder-give it a try!
2 tbp olive oil
3 slices bacon, cut into 1/2 inch pieces
1/2 pound red or white boiling potatoes, peeled and cut into 1/2 inch cubes
1 red bell pepper, cut into 1/2 inch pieces
3 cups fresh corn kernels (5-6 ears)
1 small red onion, halved and thinly sliced
1 tbsp cider vinegar
red pepper flakes
Heat oil over medium low heat. Add bacon and cook until crisp, about 5 minutes. Transfer bacon to a paper towel to allow the fat to drain. To the bacon grease, add the potatoes and cook. Toss occasionally but let cook until browned, 5 to 7 minutes. Add in bell pepper and season with salt. Cook about 5 minutes more, until both are tender. Add in corn and cook until hot, 3 to 5 minutes. Transfer to a large bowl and toss with onion, vinegar and bacon. Season to taste with salt and red pepper flakes. It’s great hot but is also delicious chilled.