4 cups sweet corn, fresh off the cob or frozen and thawed
8 slices turkey bacon, chopped into small pieces
1 large red bell pepper, finely diced
1/2 small red onion, finely minced
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup fresh parsley, chopped
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
Instructions
Heat a large skillet over medium heat and add a tiny drizzle of oil if needed. Add the chopped turkey bacon and cook until it is deeply browned and crispy, which usually takes about 5 to 7 minutes. Once finished, remove the turkey bacon with a slotted spoon and let it drain on a paper towel, but keep the drippings in the pan for extra flavor.
In the same skillet with the remaining heat, toss in the minced red onion and diced bell pepper. Sauté them for about 3 minutes until they start to soften but still retain a bit of their festive crunch. Add the minced garlic during the last minute of cooking so it becomes fragrant without burning.
Turn the heat up to medium-high and add the corn to the skillet. Let the corn sit undisturbed for a minute or two to get a light golden char, then stir it occasionally for another 3 to 4 minutes. This step adds a wonderful toasted sweetness that mimics a summer barbecue right in the middle of December.
Remove the skillet from the heat and transfer the corn mixture to a large serving bowl. Fold in the crispy turkey bacon and fresh parsley. Drizzle with the olive oil and lemon juice, then season with salt and pepper. Toss everything together until the colors are well mixed and the salad is lightly coated in the dressing.
