Italian Corn
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 slices bacon, diced
- 1 onion, chopped
- 1 package (16 ounce size) frozen whole kernel corn, unthawed
- 1 can (16 ounce size) Italian stewed tomatoes, undrained
- salt and pepper, to taste
Cook the bacon and onion in a skillet over medium heat until the fat is just rendered from the bacon (don't let it get crispy) and the onion is soft. Remove the bacon and onion from the skillet with a slotted spoon and let drain on paper toweling. Meanwhile, combine the corn and undrained tomatoes in a 2-quart saucepan over medium-high heat. Bring to a boil then reduce the heat to a simmer. Let the corn simmer until most of the liquid has cooked off. Add the bacon and onion to the corn. Cook, stirring frequently, for 5 minutes. Season the Italian corn with salt and pepper as desired. Serve the corn hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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