My Recipe Box

Corn, Bacon, and Red Pepper Sauté

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Serves 4

  • by Jessica Bard from Fine Cooking
    Issue 118

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.

  • 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

This simple recipe turned out to be a winner! I've made it a few times and my guest rave about it. The best part it only takes a few minutes to prepare and you have a semi-healthy dish (minus the bacon). It's a great summer picnic side dish.

WE 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.

Very good and easy side.

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