Rose Mary Mogan


The original recipe for this dish came from the cookbook OLD FARMERS ALMANEC EVERYDAY COOKBOOK.

I used coconut oil instead of vegetable or canola oil, and I added a bit of Cajun spice to add a bit more flavor without adding calories. You can omit the cheese all together if you want to eliminate even more calories.

I chose to add it but use less than called for, since I had never had corn with cheddar cheese before. We really loved it. Next time I will look for a lower fat variety cheese but I used what I had on hand.

This was a very tasty dish and we will have it again. We LOVED IT.

pinch tips: How to Shuck, Cook, and Cut Corn



8 average portions


15 Min


15 Min


Stove Top


2 Tbsp
coconut oil
1 tsp
black pepper
1 tsp
cajun spice
1 c
chopped yellow onions
1 large
green bell pepper, chopped
2 c
diced tomatoes (i used canned tomatoes drained)
1 tsp
2 c
corn (fresh or frozen)
2 Tbsp
real bacon bits (i used hormel)
2/3 c
shredded cheddar cheese (original used 1 1/2 cups)

Directions Step-By-Step

This is the book where the original recipe was found. A great book USING easy to find everyday ingredients. I used fresh corn off the cobb if you use frozen the prep time will be less.
Chop onions and bell pepper and set aside till needed.
Remove corn from cob with a sharp knife if using fresh. Make it easier to remove by placing a soup/cereal bowl upside down in a larger bowl, then rest the cob on the smaller bowl, and cut along the sides of the corn to remove kernels.
Add the coconut oil to a large skillet, then heat over medium high heat. Add the onions and chopped peppers and cook for 5-7 minutes till transparent.
Then add the drained diced tomatoes and stir to blend together, add the spices, add salt if desired.
Add the corn and continue to cook over medium high heat, stirring frequently to prevent sticking.
These are the main ingredients used in this recipe. Adding the 2 Tbs of REAL Bacon bits ONLY ADDED 50 CALORIES TO THE entire dish, & it packs a lot of flavor. Just 149 calories for one serving.
When the vegetables are tender after about 5 to 7 minutes, add the real bacon bits, stir, then top mixture with shredded cheddar cheese. TURN OFF HEAT. Then cover skillet with lid to allow cheese to melt.
Serve immediately while still hot.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy