Red Pepper 'n' Corn Skillet Recipe

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Red Pepper 'n' Corn Skillet Recipe
Red Pepper 'n' Corn Skillet Recipe photo by Taste of Home
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Red Pepper 'n' Corn Skillet Recipe

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This is an old recipe we used when I was growing up in Kentucky. We called it "fried corn" and made it as long as we could get corn on the cob. It's an attractive side dish and very tasty, flavored with bacon. -Barbara Marshall, Concord, California
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 Jones Dairy Farm Dry-Aged Bacon strip, diced
  • 3/4 cup frozen corn
  • 1/3 cup chopped onion
  • 1/2 cup chopped sweet red or green pepper
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon red wine vinegar
  • 2 teaspoons minced fresh sage or 1/4 teaspoon rubbed sage

Directions

In a skillet, cook bacon over medium heat until nearly crisp. Add the corn onion and red pepper. Cook and stir over medium heat for 5 minutes or until vegetables are tender. Stir in the broth, salt and pepper. Cook for 5 minutes or until liquid is almost absorbed. Stir in the vinegar and sage. Yield: 2 servings.
Originally published as Red Pepper 'n' Corn Skillet in Reminisce Extra December 2000, p52

Nutritional Facts

3/4 cup: 143 calories, 7g fat (3g saturated fat), 8mg cholesterol, 793mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 4g protein.

  • 1 Jones Dairy Farm Dry-Aged Bacon strip, diced
  • 3/4 cup frozen corn
  • 1/3 cup chopped onion
  • 1/2 cup chopped sweet red or green pepper
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon red wine vinegar
  • 2 teaspoons minced fresh sage or 1/4 teaspoon rubbed sage
  1. In a skillet, cook bacon over medium heat until nearly crisp. Add the corn onion and red pepper. Cook and stir over medium heat for 5 minutes or until vegetables are tender. Stir in the broth, salt and pepper. Cook for 5 minutes or until liquid is almost absorbed. Stir in the vinegar and sage. Yield: 2 servings.
Originally published as Red Pepper 'n' Corn Skillet in Reminisce Extra December 2000, p52

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