A wonderful vegetable dish featuring fresh corn, bell pepper, onion, petite diced tomatoes and a touch of cream. Serve with spicy shrimp for a wonderful, on the bayou meal!
1/2 pound bacon, chopped6 ears sweet corn1 1/2 cups chopped onion1 cup chopped green bell pepperSalt and cayenne pepper to taste1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz, drained1 cup half & half1/4 cup chopped green onions
- In a large skillet cook bacon. Drain bacon on paper towel and reserve 2 tablespoons of bacon fat.
- Cut corn off cob and scrape the cob with back of knife to obtain milky pulp. Add onions and green bell pepper to skillet. Season with salt and cayenne pepper. Sauté for 2 minutes.
- Add the corn and continue to sauté for 10 minutes. Add petite diced tomatoes cook, stirring occasionally, for 15 minutes or until corn is tender. Stir in half & half and remove from heat.
- Just before serving add bacon and green onions.