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Corn and Bacon Medley

 Corn and Bacon Medley
I CLIPPED this recipe many years ago, and it remains one of our favorites. My husband and I love all the ingredients in it, plus it doesn't require a lot of time to prepare. With a simple green salad, it can make a complete meal. -Donna Brockett, Kingfisher, Oklahoma
2 ServingsPrep/Total Time: 15 min.


  • 2 bacon strips, chopped
  • 1 cup whole kernel corn
  • 2 tablespoons finely chopped onion
  • 1/2 cup chopped fresh tomato
  • 1/4 teaspoon dried basil
  • Salt and pepper to taste


  • In a small skillet, cook bacon over medium until crisp. Remove to
  • paper towels with a slotted spoon; drain, reserving 1 tablespoon
  • drippings. Add corn and onion to skillet; cook and stir over medium
  • heat until onion is tender.
  • Add tomato and basil. Reduce heat to low; cover and cook for 5-7
  • minutes or until vegetables are tender, stirring occasionally. Add
  • bacon; season with salt and pepper. Yield: 2 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 228 calories, 14 g fat (5 g saturated fat), 15 mg cholesterol, 184 mg sodium, 24 g carbohydrate, 3 g fiber, 5 g protein.