The flavors of corn chowder, but in a summer salad. (Courtesy Kristin Silverman)
Updated: May 9, 2012 9:43AM
MAKES 6 TO 8 SERVINGS
4 thick slices bacon (4 ounces), chopped
1 pound Yukon Gold potatoes, peeled and cut into 1/2 -inch dice
1 jalapeno, minced 8 ears corn, kernels removed 1 medium red onion, thinly sliced Salt Snipped chives (optional)
1 jalapeno, minced
8 ears corn, kernels removed
1 medium red onion, thinly sliced1/4 cup cider vinegar
Snipped chives (optional)
Pour off all but 3 tablespoons of bacon fat in skillet. Add potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook about 2 minutes longer, until almost tender. Add jalapeno and cook, stirring occasionally, until potatoes and pepper are tender, about 5 minutes. Add corn kernels and cook, stirring, until heated through, about 3 minutes.
Transfer to large bowl and stir in onion, cider vinegar and bacon. Season with salt. Garnish with chives, if desired, and serve.
Adapted from Food & Wine
Nutrition facts per serving: 259 calories, 10 g fat, 3 g saturated fat, 13 mg cholesterol, 38 g carbohydrates, 5 g sugars, 8 g protein, 181 mg sodium, 5 g fiber