Corn, Bacon and Red Pepper Saute

I love that summer cooking is so easy. Fresh fruits and vegetables. Meats on the grill. Sweet and simple desserts. Everything about it excites me. 

A couple of weeks ago when I was wandering through the Minneapolis airport waiting for my flight I picked up the July issue of Fine Cooking. They had a fantastic article on fresh sweet corn and 10 amazing recipes to try, and I knew right away that the corn, bacon and red pepper saute recipe was for me!

So, by now you've guessed what I had for dinner tonight. This dish is such a simple and quick side. It literally took me all of 10 minutes to prepare. And the best part, it was absolutely delish. 

I bought some fresh ears of corn at the City Market last week specifically with this dish in mind. The bacon really adds a kick of flavor. And who doesn't love bacon?

Here's the scoop:

Ingredients:

1 tablespoon extra-virgin olive oil
1 slice thick-cut bacon, chopped
2 cups fresh corn kernels (from 3 to 4 medium ears - just cut the kernels right off the cob with a sharp knife)
1/2 cup small-diced red bell pepper
1/4 tsp kosher salt
1/4 cup coarsely chopped fresh parsley 

Directions:

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned. Add the corn, bell pepper, and salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

See what I mean? So ridiculously quick and easy. Get some fresh corn and try it tonight!

Sending summer love,

Sarah