Instead of bacon, this recipe uses prosciutto, which has less fat. To cut the fat further, use smoked turkey instead.

In a large skillet, heat the olive oil over medium heat. Add the prosciutto and saute until the meat is crisp, about 5 minutes. Stir in the corn, bell pepper and garlic. Saute, stirring occasionally, until the kernels are tender, 5 to 7 minutes. Serve immediately.

• 1 teaspoon olive oil
• 2 ounces prosciutto, cut into thin strips (about 1/2 cup)
• 2 cups fresh corn kernels (cut from about 4 medium ears of corn) or frozen corn
• 1 green bell pepper, seeded, cored and diced
• 1 teaspoon minced garlic