Corn, Bacon, and Red Pepper Sauté


  • 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.,52690