My kids and I brought this tasty side dish when we went to visit my friend and her family during their vacation at Hither Hills State Park in Montauk, New York. (It’s an annual tradition for us!) She and her husband invite friends and cook TONS of food… even though it’s their vacation. 🙂 This year, we actually spent the night in a tent on their camp site! What an adventure! 🙂
This recipe is from Food and Wine, contributed by Brent Ridge and Josh Kilmer-Purcell. It is best served warm or at room-temperature. The delicious fresh corn flavor really shines in this dish. Great!
Yield: 10 side-dish servings
- 4 to 5 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
- 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
- 2 red bell peppers, cut into 1/2-inch dice
- 8 ears of corn, kernels removed
- 1 medium red onion, thinly sliced
- 1/4 cup cider vinegar
- 1/4 teaspoon crushed red pepper
- coarse salt
- In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
- Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender.
- Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes.
- Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
- Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon.
- Season the salad with salt and serve.
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