Name: Corn and Bacon Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Corn, shucked - 5 ears; Olive oil - 2 teaspoons; Bacon, chopped - 3 slices; Yukon Gold potatoes, cut into 1/2-inch cubes - ½ pound; Red bell pepper, cut into cubes - 1; Salt to taste - 1; Red onion, thinly sliced - 1 small; Cider vinegar - 1 tablespoon; Red pepper flakes, or more to taste - ½ teaspoon

Ingredients for - Corn and Bacon Salad

1. Corn, shucked 5 ears

2. Olive oil 2 teaspoons

3. Bacon, chopped 3 slices

4. Yukon Gold potatoes, cut into 1/2-inch cubes ½ pound

5. Red bell pepper, cut into cubes 1

6. Salt to taste 1

7. Red onion, thinly sliced 1 small

8. Cider vinegar 1 tablespoon

9. Red pepper flakes, or more to taste ½ teaspoon

How to cook deliciously - Corn and Bacon Salad

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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

5 . Stage

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