1/2 lb. Yukon gold or red potatoes, peeled and diced
1 red bell pepper cut into 1/2-inch squares
salt
3 cups thawed frozen or fresh corn kernels (5 ears)
1 small red onion, halved and thinly sliced
2 Tbsp. cider vinegar or rice vinegar
crushed red pepper flakes
Instructions
Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp. Remove bacon; drain on paper towels.
Cook potatoes in 2 Tbsp. bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper and salt to taste; cook 5 minutes or until vegetables are tender, tossing occasionally.
Add corn; cook 3 to 5 minutes or until hot. Toss corn mixture in a bowl with onion, vinegar, bacon, salt and crushed red pepper to taste.
Serve warm or chilled.
I did not peel potatoes
Originally Submitted
8/18/2012
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