3cupscorn kernelscut from about 4 ears fresh corn on the cob, or frozen corn (see recipe note)
½teaspoonfreshly ground black pepper
pinchcayenne pepperor more
kosher salt to taste
Heat olive oil in a large skillet, cast iron or other non-stick, over medium heat until hot. Add bacon; cook and stir until crispy, 2-3 minutes. Add bell peppers, green onions, and garlic; cook and stir until softened, about 3 minutes. Add corn; cook and stir until crisp-tender, 3 to 5 minutes.
Add butter, black pepper, and cayenne to skillet; stir to combine. Season to taste with kosher salt and serve hot.
This dish is best with fresh corn cut from the cob, but you can also use frozen corn. Add it to the recipe frozen and cook and stir until warmed through before adding remaining ingredients.