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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving. Ingredients:
3 slices bacon, cut in 1/2-inch pieces |
1 cup onion, finely chopped |
1 small red bell pepper, seeded and minced |
1 celery rib, finely minced |
2 medium garlic cloves, peeled and minced |
4 cups frozen corn kernels, thawed |
1 cup canned tomato, 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 |
fresh ground pepper |
1 tablespoon lime juice |
Directions:
1. Put bacon into saucepan, set over medium heat and fry until crisp.
2. Remove the bacon with a slotted spoon to a paper towel-lined plate.
3. Crumble bacon; set aside.
4. Add onion, bell pepper, celery and garlic to pan.
5. Saute‚ 3 minutes.
6. Cover pan; cook 5 minutes.
7. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
8. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
9. Add bacon and lime juice.
10. Stir 1 minute; serve.
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