Quick, Easy -N- Fast Corn, Bacon and Peppers Recipe

2 slices lean bacon
1/2 C. chopped onion
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 jalapeņo pepper, minced with seeds
2 C. frozen corn kernels
1 T. rice vinegar
salt to taste

In a medium skillet over medium heat, cook the bacon, turning it from time to time, until crisp.

Transfer to paper towels to drain.

Pour off all but 2 teaspoons of the bacon fat, return the skillet to the heat and cook the onion, bell peppers and jalapeņo pepper, stirring, until softened, about 4 minutes. Add the corn and 2 tablespoons of water and cook, covered, for 3 to 4 minutes or until the corn is hot.

While the corn cooks, trim the bacon of as much fat as possible and crumble or chop fine the remaining lean parts. Add the bacon, vinegar and salt to taste, toss and stir the mixture until combined. Serve immediately.

Serves four.


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