2 slices bacon
1/4 c. onion, chopped
1 c. corn, cut from about 2 ears of corn
1/2 sm. red pepper, chopped
2 tsp. white wine vinegar
1/8 tsp. cayenne pepper

In skillet cook bacon until crisp and transfer to paper towels. Pour off all but 1 tablespoon bacon fat and in it cook onion, stirring, until softened. Meanwhile, in a saucepan of boiling water boil the corn 2 minutes, add the peppers, boil 1 minute more, drain and transfer to a bowl. Add the onion, crumbled bacon, vinegar, cayenne and salt to taste. Toss the mixture until well combined. Yields 2 servings.