my other favorite corn recipe, Corn Salad (I tried it both ways and prefer to leave out the vinegar):
2 teaspoons olive oil
3 slices bacon (about 2 ounces), cut crosswise into 1/2 inch pieces
1 Yukon gold potato, about 8 ounces (or other if you prefer), peeled and cut into 1/2 inch dice
1 red bell pepper, ribs and seeds discarded, cut into 1/2 inch dice coarse salt
6 ears of corn, shucked and kernels scraped from cob with a knife (3 cups)
1 small red onion, halved and thinly sliced
2 tablespoons cider vinegar
red pepper flakes
Instructions
In a large skillet, heat the oil over medium-low. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Measure the fat remaining in the skillet – you need 2 tablespoons (if the bacon was particularly lean and you don’t have enough, add olive oil to make up the difference.)
Add the potato to the skillet and cook, tossing occasionally until they are golden brown, about 5 minutes. Add the bell pepper, season with salt, and cook, tossing occasionally until the pepper and potato are tender, about 5 minutes longer. Add the corn and cook until piping hot, 3 to 5 minutes. Transfer to a bowl. Add the onion, vinegar, season with salt and red pepper and stir to combine. Serve warm, at room temperature, or chilled.