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Corn, Bacon, and Red Pepper Sauté

Scott Phillips

Servings: 4

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 

Nutritional Information

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


  • 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.


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Reviews (5 reviews)

  • Mamachef | 07/11/2014

    I made this so many times last summer I was convinced my family was sick of it! Alas, there were never leftovers! I switched out the parsley for fresh basil the second time I made it and thought it was even better.

  • carmelot | 06/14/2014

    We love this dish and have often added diced red onion (sauted with the bacon). Yum!!! Very easy crowd pleaser.

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