Corn, Bacon, and Red Pepper Sauté

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.

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  1 Tbs. extra-virgin olive oil
  
  


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  1 slice thick-cut bacon, chopped
  
  


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  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


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  1/2 cup small-diced red bell pepper
  
  


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  Kosher salt
  
  


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  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.