Corn, Bacon, and Red Pepper Sauté

Serves 4

by Jessica Bard
from Fine Cooking
Issue 118
Last Edit Date: 6/28/2012 9:44:33 AM

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

more about:

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.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): 5; Fat Calories (kcal): 45; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 3; Carbohydrates (g): 17; Polyunsaturated Fat (g): .5; Sodium (mg): 120; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

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by byrdsnest, 8/20/2012WE LOVE FRESH CORN AND OUR PART OF THE U.S. HAS SOMEOF THE BEST. WE HAVE IT ON THE COB FREQUENTLY. LAST NIGHT DECIDED TO TRY SOMETHING DIFFERENT. IT WAS FANTASTIC. THANKS SO MUCH! I AM A SUBSCRIBER TO THE MAG. AND ALSO ENJOY MYE MAIL RECIPES.

by FreddieFlea, 7/5/2012Very good and easy side.