Corn with Peppers might sound simple, but the flavors will surprise you in the best way possible. Crispy bacon and tender vegetables will turn basic ingredients into your new favorite side dish!
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🌽The smoky bacon fat infuses every kernel of corn while the peppers add a sweet crunch that balances the richness perfectly!
My 2 Best Tips For Making Corn with Peppers
Bacon Fat: Don't drain all the bacon grease - those 2 tablespoons are liquid gold that will flavor the entire dish with smoky richness. The rendered fat coats every kernel of corn and acts as a natural flavor enhancer that no oil or butter can replicate. It's the secret ingredient that makes this simple recipe taste restaurant-quality.
Corn Liquid: Reserve half the corn liquid when draining as it contains natural corn flavor and helps create the perfect consistency. This starchy liquid acts as a natural sauce that binds everything together without making the dish watery. The corn liquid also helps the seasonings distribute evenly throughout the skillet.
A creative idea is to take this recipe and add in a little Tajin seasoning, sour cream, and cotija cheese to make it taste like Mexican street corn. Of course, you can also eat it as is, because the flavors are great.
You do not have to rinse the corn before using it. Just drain half the liquid, and you are good to go! This makes the process even easier.
This recipe is great for any meal, but it would be best served at dinner alongside comfort meals like chicken or fried beef enchiladas.
🩷 Melissa
Why You'll Love This Recipe
- Canned corn with peppers and bacon takes just 25 minutes from start to finish, making it perfect for busy weeknight dinners when you need a reliable side dish.
- This recipe is easily customizable with different pepper varieties, spices, or herbs to match any main dish or dietary preference.
- You can make corn into an easy and flavorful dish the entire family loves!
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Canned Corn With Peppers & Bacon {Easy Side Dish}
Ingredients
- 2 strips bacon (chopped)
- ⅓ cup red pepper (minced)
- ⅓ cup onion (minced, yellow or red)
- 1 can corn (about 15 ounces)
Instructions
- In a medium skillet, cook bacon until crisp.
- Drain bacon grease, leaving 2 tablespoons in the pan.
- Add the onions and peppers, cook until translucent.
- Drain half of the liquid off of the canned corn.
- Add the corn and half the liquid into the pan with the onion and peppers.
- Cook until almost all the liquid is evaporated.
- Add bacon back into the pan. Stir to combine.
Notes
Nutrition
How to Make Corn With Peppers & Bacon
Step 1: In a medium skillet, cook chopped bacon until crisp. Drain the grease, leaving 2 tablespoons in the pan for flavor.
Step 2: Add minced onions and red peppers to the bacon fat. Cook until translucent and tender.
Step 3: Drain half the liquid from the canned corn, then add the corn and remaining liquid to the skillet with the vegetables. Cook until almost all liquid evaporates.
Step 4: Add the crispy bacon back into the pan and stir to combine. Serve immediately while hot.
Recipe FAQs
Having cans of corn and other vegetables in your pantry is a great way to keep food on hand cheaply. Canned vegetables often cost significantly less than frozen or fresh, and they can last for years. One is not better than the other—use whatever fits into your day, lifestyle, and budget.
While canned corn may contain a little more sodium than fresh or frozen corn, the nutrients are pretty much the same. This is thanks to the preservation process of canning corn while fresh.
About 1 ½ cups of corn are packed into every 15-ounce sized can. If you have fresh or frozen corn on hand and wish to make this recipe, you’re still in luck! Just replace the ½ can of corn liquid with water (about ¼ cup).
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Truqueen
Simply scrumptious I add a little sugar to balance the flavors
Alli
Easy and flavorful side dish!