Corn and Bacon Salad

5 ears corn, shucked

2 teaspoons olive oil

3 slices bacon, chopped

½ pound Yukon Gold potatoes, cut into 1/2-inch

cubes

1 red bell pepper, cut into cubes

salt to taste

1 small red onion, thinly sliced

1 tablespoon cider vinegar

½ teaspoon red pepper flakes, or more to taste

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

Add the corn and cook until slightly soft but still

crisp, about 5 minutes. Cut corn kernels from the

cobs; discard cobs.

Heat olive oil in a large skillet over medium heat.

Cook and stir bacon in hot oil until browned and crisp,

5 to 10 minutes. Transfer bacon to a paper towel-lined

plate to drain, reserving drippings in the skillet.

Cook potatoes, stirring occasionally, in the same

skillet over medium heat until potatoes are golden

brown, about 5 minutes. Add red bell pepper and

salt; cook and stir until peppers are tender, about 5

minutes more.

Stir corn kernels into potato mixture and cook until

corn is heated through, about 5 minutes.

Pour corn-potato mixture into a large bowl. Add

bacon, red onion, cider vinegar, and red pepper flakes;

toss to combine.