1/2 lb pound Yukon gold or red potatoes, peeled and diced
1 red bell pepper cut into 1/2 inch squares
salt to taste
3 cups thawed frozen or fresh corn kernels
1 small red onion, halved and thinly sliced
2 tbsp cider vinegar or rice vinegar
red pepper flakes
Instructions
Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp. Remove bacon; drain on paper towel. Cook potatoes in 2 tbsp bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper and salt to taste; cook 5 minutes or until vegetables are tender, tossing occasionally.
Add corn; cook 3 to 5 minutes or until hot. Toss corn mixture in a bowl, with onion, vinegar, bacon, salt and crushed red pepper to taste. Serve warm or chilled.
Originally Submitted
7/15/2012
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You can add this Corn Chowder Salad recipe to your own private DesktopCookbook.