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A bowl of corn with peppers, onions, and crispy bacon pieces is garnished with fresh parsley and sits on a light, textured cloth atop a wooden table. A spoon rests in the bowl, ready to serve this colorful medley.

Canned Corn With Peppers & Bacon {Easy Side Dish}

Melissa Griffiths
Corn with Peppers might sound simple, but the flavors will surprise you in the best way possible. Crispy bacon and tender vegetables turn basic ingredients into your new favorite side dish!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 153 kcal

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

Sodium Awareness: Canned corn contains more sodium than fresh alternatives, so taste before adding any additional salt to avoid over-seasoning.
Texture Preference: For firmer corn, drain more of the liquid and reduce cooking time. For softer corn, use more liquid and cook longer.
Serving Suggestions: Pairs perfectly with grilled meats, roasted chicken, or as a hearty addition to breakfast hash or grain bowls.
Storage Tip: Keep the leftovers from this recipe in an airtight container in the fridge for up to 4 or 5 days. 

Nutrition

Calories: 153kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 7mgSodium: 75mgPotassium: 291mgFiber: 3gSugar: 6gVitamin A: 663IUVitamin C: 23mgCalcium: 8mgIron: 1mg
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