Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 2 strips bacon, diced small
- 1 small red bell pepper, diced small
- 1 small green bell pepper, diced small
- 4 green onions, thinly sliced
- 1 large clove garlic, minced
- 3 cups corn kernels (cut from about 4 ears fresh corn on the cob or frozen corn)
- 1 tablespoon butter
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper (adjust to taste)
- Kosher salt, to taste
Instructions
- Heat the Oil and Cook Bacon: Warm 2 teaspoons of olive oil in a large skillet or cast iron pan over medium heat. Add the diced bacon and cook, stirring occasionally, until it becomes crispy and releases its fat, about 2-3 minutes.
- Sauté Vegetables: Add the diced red and green bell peppers, sliced green onions, and minced garlic to the skillet. Cook while stirring frequently until the vegetables soften, about 3 minutes.
- Add Corn and Cook: Stir in the 3 cups of corn kernels, cooking and stirring frequently until the corn is crisp-tender, about 3 to 5 minutes.
- Finish with Seasonings and Butter: Add 1 tablespoon of butter, 1/2 teaspoon freshly ground black pepper, and a pinch of cayenne pepper to the skillet. Stir well to combine all flavors. Season with kosher salt to taste.
- Serve Hot: Once everything is heated through and well mixed, remove from heat and serve immediately as a savory, spicy vegetable side dish.
Notes
- Fresh corn is preferred for best flavor, but frozen corn can be used if fresh is not available. Thaw frozen corn before cooking.
- Adjust the amount of cayenne pepper to your preferred level of spiciness.
- For a vegetarian version, omit bacon and use olive oil or butter alone for sautéing.
- This dish pairs beautifully with grilled meats, seafood, or as part of a Creole-themed meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Creole
