4 cups sweet corn, fresh off the cob or frozen and thawed
8 slices turkey bacon, diced into small pieces
1 large red bell pepper, finely diced
1/2 small red onion, minced
1/4 cup fresh parsley or cilantro, finely chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey or maple syrup
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Instructions
Place the diced turkey bacon in a large skillet over medium heat. Cook the pieces until they are golden brown and crispy, which usually takes about 5 to 7 minutes. Once finished, use a slotted spoon to transfer the turkey bacon to a plate lined with a paper towel to drain any excess oil.
In the same skillet with the remaining heat, add the corn and red bell peppers. Sauté them for about 5 minutes until the corn starts to turn a bright golden color and the peppers soften slightly. You want the corn to retain its crunch rather than becoming mushy.
While the vegetables are cooling slightly, grab a small bowl to prepare the dressing. Whisk together the olive oil, apple cider vinegar, honey, smoked paprika, salt, and pepper until the mixture is well combined and smooth.
In a large mixing bowl, toss the sautéed corn and peppers with the minced red onion and fresh herbs. Add the crispy turkey bacon bits back into the mix. Pour the dressing over the top and stir everything gently to ensure every kernel is coated.
Taste the salad and add a little more salt or pepper if needed. You can serve it immediately while it is still slightly warm, or cover it and let it chill in the refrigerator for an hour to allow the flavors to meld together for a cold side dish.
