A quick and easy summer side dish adapted from the cookbook The Beekman 1802 Heirloom Cookbook. My parents recently gave this cookbook to me as a gift and it has proven to have great recipes that come out perfect every time.
This cookbook is full of beautiful pictures of recipes that showcase heirloom fruits and vegetables and offers heirloom recipes from their farm, their family and their friends in Sharon Springs, NY.
This recipe caught my eye from the title: Corn Chowder Salad. It was full of flavor; sweet corn, salty bacon and a little spice from the red pepper flakes. The original recipe calls for red onion, I am not a fan so I decided to substitute with scallions. This recipe compliments almost any summer meal. I hope you enjoy!
Corn Chowder Salad
2 tsp olive oil
2 slices of bacon-cut into 1/2" pieces
1/2 pound Yukon, red or white potatoes-1/2" dice
1 red bell pepper- 1/2" dice
3 cups fresh or frozen corn (about 6 ears)
3 scallions- thinly sliced
2 tbsp cider vinegar or rice vinegar
Red pepper flakes
1. In a large skillet, heat oil over medium-low heat. Add bacon and cook until crisp; about 5 minutes. Remove with slotted spoon and set aside on a paper towel. If there is not a lot of fat in the pan, add a little more oil (you want around 2 tbsp of fat in the pan)
2. Add in potatoes; toss and cook until golden brown; about 5 minutes. Add in bell pepper and season with salt; cook additional 5 minutes.
3. Add the corn and cook until hot; about 3-5 minutes. Add in scallions, vinegar and cooked bacon. Season with salt and hot pepper flakes to taste. Serve warm or at room temperature.