Creole Corn Recipe
Creole Corn Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Colorful veggies combine with bay leaf and bacon in this zippy Southern-style side dish from field editor Joyce Turley of Slaughters, Kentucky.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Corn in Taste of Home October/November 2004, p49

  • 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
  1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving drippings.
  2. Saute onion and peppers in drippings until tender. Add tomatoes and bay leaves. Cook, uncovered, over medium-low heat for 10 minutes.
  3. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Corn in Taste of Home October/November 2004, p49

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Reviews forCreole Corn

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Lady Fingers User ID: 2682286 231112
Reviewed Aug. 12, 2015

"I made this last night, as a side, with pot roast. I made a half recipe, and used poblano peppers in place of green bell peppers. The flavor balance is excellent. When I make it again -- and I will -- I will probably increase the amount of corn relative to the other vegetables, but otherwise I would not change it."

MY REVIEW
MarineMom_texas User ID: 31788 231053
Reviewed Aug. 11, 2015

"I prepared this last night and cannot begin to tell you how much we loved it. One of the very best recipes I have tried recently. Both my husband and I nearly ate the entire recipe it is so good. We will definitely be having this again. I would give it ten stars if I could. I highly recommend this dish as a Volunteer Field Editor for Taste of Home."

MY REVIEW
Peapod0114 User ID: 7145890 144412
Reviewed Mar. 6, 2014

"This was the easiest recipe and pulled together quickly. My 6 year old loved it! A wonderful blend for veggies and it is not overpowering on spice incase anyone was worried about the creole spice. Totally perfect!"

MY REVIEW
curlybiscuit1 User ID: 4025182 56316
Reviewed Dec. 4, 2010

"Good and different recipe for corn. I won't use quite as much Creole seasoning next time."

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