medium while onion chopped into ¼-in pieces
canned chipotle chilis finely chopped
large tomato, chopped into ¼-in. pieces
cup cilantro, chopped, plus extra for garnish
strips bacon, cooked drained and crumbled
tbs. lime juice
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.