Corn Sauté with Canadian Bacon, Potatoes & Peppers

Photo by Scott Phillips
Ingredients
- 2 tsp. minced garlic (2 medium cloves)
- ½ cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
- ½ cup small-diced Canadian bacon (3 oz.)
- Freshly ground black pepper
- 2 Tbs. thinly sliced fresh chives
- 1 cup small-diced red potato (from about a 5-oz. potato)
- One-half lemon
- + 7 more ingredients
-
- 2 Tbs. unsalted butter
- 1 tsp. kosher salt; more to taste
- ½ tsp. green Tabasco; more to taste
- 2 Tbs. extra-virgin olive oil
- 2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 cup small-diced red onion (from about a 6-oz. onion)
Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels. Add the remaini...
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