Bacon and Corn Potato Salad

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Add the corn and cook until slightly soft but still crisp, about 5 minutes.

3. 3

   Cut the corn kernels from the cobs and discard the cobs.

4. 4

   Heat olive oil in a large skillet over medium heat.

5. 5

   Cook and stir the bacon in the hot oil until browned and crispy, 5 to 10 minutes.

6. 6

   Transfer the bacon to a paper towel-lined plate to drain, reserving the drippings in the skillet.

7. 7

   Cook the potatoes, stirring occasionally, in the same skillet over medium heat until golden brown, about 5 minutes.

8. 8

   Add the red bell pepper and salt; cook and stir until the peppers are tender, about 5 minutes more.

9. 9

   Stir the corn kernels into the potato mixture and cook until the corn is heated through, about 5 minutes.

10. 10

    Pour the corn-potato mixture into a large bowl.

11. 11

    Add the bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.

• Calories 193.89 kcal Moderate
• Protein 4.74 g Low Source
• Carbs 40.25 g Moderate
• Total Fat 3.23 g Low Source
• Saturated Fat 0.32 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 140.96 mg Moderate
• Fiber 5.2 g Moderate
• Sugar 6.86 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 32.06 mg Low Source
• Iron 1.16 mg Low Source
• Potassium 615.55 mg Moderate
• Vitamin A 16.01 mcg_rae Low Source
• Vitamin C 34.85 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Onions 🧅