Corn and Bacon Salad

Ingredients

• 5 ears corn, shucked
• 2 teaspoons olive oil
• 3 slices bacon, chopped
• 1/2 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
• 1/2 teaspoon red pepper flakes, or more to taste

Directions

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.