Fried Corn with Bacon and Peppers
Fried Corn with Bacon and sweet bell peppers is a delicious and colorful side dish that can be made indoors, or outside on the grill. It's a delicious dish that will please just about everyone!
Servings: 10 servings
Calories: 332kcal
Ingredients
- 8 cups sweet corn kernels removed from cobs, or canned (drained), or frozen (thawed)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 cloves garlic minced
- 1 medium red bell pepper seeded and diced
- 1 medium green bell pepper seeded and diced
- ¾ pound bacon cooked, drained, and crumbled
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
Instructions
- In a large, high sided stock pot and using a sharp chef's knife, slice the kernels off the cob and directly into the stock pot. *Note - I used a small bowl to prop up the ears of corn on as I sliced the kernels right into the pot with no muss and no fuss.*
- Add the olive oil and the butter into the pot with the corn and cook over
medium/high heat for about 5 minutes. - Add the diced bell peppers and the garlic to the pot. Stir and continue to cook over medium/high heat for an additional 5 or so minutes, stirring occasionally.
- Add in the cooked and crumbled bacon and the salt and pepper.
- Decrease the heat to medium/low for approximately 3-5 minutes.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 28g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 496mg | Potassium: 387mg | Fiber: 3g | Sugar: 6g | Vitamin A: 894IU | Vitamin C: 32mg | Calcium: 10mg | Iron: 1mg
