Bacon and Jalapeno Corn Salad

Start by dicing your bacon and adding it to a dry skillet over medium high heat. Cook until crispy, about 6 minutes, and then remove the bacon and set aside.

Drain all of the bacon grease, but don’t clean the pan. Add in olive oil, still over medium high heat and add onion and jalapenos. Cook until the onions are translucent and then add the roasted red pepper and garlic. Cook for about another 3 minutes.

Lower the heat to medium low, cut the kernels off the cob and add to your mixture. Cook for about 3-5 minutes, or just until the corn is done. Turn off the heat.

Add salt, pepper, cooked bacon, and chopped cilantro and stir to combine.

Place in a bowl and serve warm with a little extra chopped cilantro on top for garnish.