In this riff on corn chowder, the Beekman boys toss corn, potatoes and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it. Because the corn for this salad is barely cooked, it's best to use the juiciest kernels available.
4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
2 red bell peppers, cut into 1/2-inch dice
8 ears of corn, kernels removed
1 medium red onion, thinly sliced
1/4 cup cider vinegar
1/4 teaspoon crushed red pepper
How to Make It
In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon. Season the salad with salt and serve.
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Review Body: I really wanted to like this... I love all the ingredients. But it just didn't work for us. Tasted like a breakfast hash with vinegar added to it :( I didn't enjoy the pototo & the corn together, tasted really starchy. It wasn't so awful you couldn't eat it~ but you certainly wouldn't clean your plate. The next day I attempted to salvage this as a cold salad; I added some tumeric (we use that in our corn chowder soup) some low fat sour cream; added fresh chopped spinach, franks hot sauce, some cherry tomatoes. It was okay (better for us than the night before) but it's not a keeper for our family :(