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Creole Corn

 Creole Corn
Colorful veggies combine with bay leaf and bacon in this zippy Southern-style side dish from field editor Joyce Turley of Slaughters, Kentucky.
4-6 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 4 bacon strips, diced
  • 1 small onion, thinly sliced
  • 1/4 cup each chopped green pepper and sweet red pepper
  • 2 cups chopped seeded tomatoes
  • 1 to 2 bay leaves
  • 2 cups fresh or frozen corn, thawed
  • 2 teaspoons Creole seasoning
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove
  • with a slotted spoon to paper towels; drain, reserving drippings.
  • Saute onion and peppers in drippings until tender. Add tomatoes and
  • bay leaves. Cook, uncovered, over medium-low heat for 10 minutes.
  • Add corn; simmer, uncovered, for 10 minutes or until corn is tender.
  • Discard bay leaves. Stir in seasonings. Sprinkle with bacon.
  • Yield: 4-6 servings.