Southwestern Corn

Name: Southwestern Corn
Yield: 6-8
Cuisine: Southwestern
Ingredients: 2 can(s) whole kernel corn, drained (or use fresh frozen corn from the cob as pictured); 1/2 lb bacon, crispy, crumbled (use more if you like a lot of bacon); 1/2 red bell pepper, chopped; 1/2 green bell pepper, chopped; 1/2 large onion, chopped; paprika

By Lauren Conforti
@Hutt5asl

HFCS-Free. My husband John came up with this one. This is always a hit! Yum!

Rating:

★★★★★ 1 vote5

Comments:

9 Comments

Serves:

6-8

Method:

Pan Fry

Ingredients

2 can(s)

whole kernel corn, drained (or use fresh frozen corn from the cob as pictured)
1/2 lb

bacon, crispy, crumbled (use more if you like a lot of bacon)
1/2

red bell pepper, chopped
1/2

green bell pepper, chopped
1/2

large onion, chopped
·

paprika
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How to Make Southwestern Corn

Step-by-Step

Fry bacon crispy. When cooled, crumble into small pieces.
TIP: Before frying bacon, using a large knife, slice the strips of bacon into small pieces. Saves crumbling later. :)
Drain most of the bacon grease (leave some for added flavor) In the same saucepan, saute onions & peppers until tender.
Add corn & crumbled bacon. Stir & saute until heated through.
Transfer to bowl. Sprinkle with paprika. Serve.