- 1 Tbs. extra-virgin olive oil
- 1 slice thick-cut bacon, chopped
- 2 cups fresh corn kernels (from 3 to 4 medium ears)
- 1/2 cup small-diced red bell pepper
- Kosher salt
- 1/4 cup coarsely chopped fresh parsley
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.