Corn and Bacon Salad

Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp about 5 minutes. Cut corn kernels from the cobs; discard cobs.

Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain reserving drippings in the skillet.

Cook potatoes stirring occasionally in the same skillet over medium heat until potatoes are golden brown about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender about 5 minutes more.

Stir corn kernels into potato mixture and cook until corn is heated through about 5 minutes.

Pour corn-potato mixture into a large bowl. Add bacon red onion cider vinegar and red pepper flakes; toss to combine.