Ingredients
- 3 strips (3 ounces) bacon (cut in 1/2-inch pieces)
- 8 ounces chopped yellow onion (1 cup, finely chopped)
- 1 small red (5 1/2 ounces) bell pepper (seeded and minced)
- 1 (2 ounce) rib celery (finely minced)
- 2 medium clove garlic, peeled and minced
- 24.7 ounces corn kernels (4 cups, frozen, thawed)
- 7 ounces tomatoes (canned, 1 cup, broken up)
- 3/4 teaspoon paprika
- 1 teaspoon dried basil, crushed
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon lime juice
How to Make
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Step 1: Put bacon into saucepan, set over medium heat and fry until crisp.
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Step 2: Remove the bacon with a slotted spoon to a paper towel-lined plate.
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Step 3: Crumble bacon; set aside.
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Step 4: Add onion, bell pepper, celery and garlic to pan. Saute‚ 3 minutes. Cover pan; cook 5 minutes.
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Step 5: Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
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Step 6: Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
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Step 7: Add bacon and lime juice. Stir 1 minute; serve.
We hope you enjoy this recipe!
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