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

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.

nutrition information (per serving):

Calories (kcal): 110; Fat (g): 5; Fat Calories (kcal): 45; Saturated Fat (g): 1; Protein (g): 3; Monounsaturated Fat (g): 3; Carbohydrates (g): 17; Polyunsaturated Fat (g): .5; Sodium (mg): 120; Cholesterol (mg): 0; Fiber (g): 2;

photo: Scott Phillips

From Fine Coo