Servings:4
In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.
亚搏手机版官方
- 1 Tbs. extra-virgin olive oil
- 1 slice thick-cut bacon, chopped
- 2 cups fresh corn kernels (from 3 to 4 medium ears)
- 1/2 cup small-diced red bell pepper
- Kosher salt
- 1/4 cup coarsely chopped fresh parsley
Nutritional Information
- Calories (kcal) : 110
- Fat Calories (kcal): 45
- Fat (g): 5
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): .5
- Monounsaturated Fat (g): 3
- Cholesterol (mg): 0
- Sodium (mg): 120
- Carbohydrates (g): 17
- Fiber (g): 2
- Protein (g): 3
Preparation
- Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.
Ingredient Spotlight
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IN THIS RECIPEBacon
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IN THIS RECIPESweet Corn
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IN THIS RECIPEBell Peppers
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (5 reviews)
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Mamachef| 07/11/2014I made this so many times last summer I was convinced my family was sick of it! Alas, there were never leftovers! I switched out the parsley for fresh basil the second time I made it and thought it was even better.
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carmelot| 06/14/2014
We love this dish and have often added diced red onion (sauted with the bacon). Yum!!! Very easy crowd pleaser.
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