Ingredients

• 5 earss corn , shucked
• 2 teaspoons olive oil
• 3 slices bacon , chopped
• 0.5 pounds 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
• 0.5 teaspoons red pepper flakes , or more to taste

Instructions

1. 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. 2 Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crispy, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
3. 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. 4 Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
5. 5 Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

Nutrition per serving