Ingredients

2 tsp. olive oil

3 slices bacon, cut crosswise into 1-in pieces

1/2 lb. Yukon gold or red potatoes, peeled & diced

1 red bell pepper, cut into 1/2-in. squares

Salt

3 cups thawed frozen/fresh corn kernals (from 5 ears)

1 small red onion, halved & thinly sliced

2 tbl. cider vinegar/rice vinegar

Crushed red pepper flakes

Preparation

  1. Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp. Remove bacon; drain on paper towel.
  2. Cook potatoes & onions in 2 tbl. bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper & salt to taste; cook 5 minutes or until vegetables are tender, tossing occasionally.
  3. Add corn; cook 3 - 5 minutes or until hot. Toss corn mixture in a bowl with vinegar, bacon, salt & crushed red pepper to taste. Serve warm or chilled.