Cajun smothered corn

Yield: 6 Servings

Measure Ingredient
3 \N Strips bacon; cut in 1/2\" pieces
1 cup Onion; finely chopped
1 small Red bell pepper; seeded and minced
1 \N Rib celery; finely minced
2 mediums Cloves garlic; peeled and minced
4 cups Frozen corn kernels; thawed
1 cup Canned tomatoes; broken up
¾ teaspoon Paprika
1 teaspoon Dried basil; crushed
¼ teaspoon Dried thyme; crushed
¼ teaspoon Ground red; (cayenne) pepper
½ teaspoon Salt
\N \N Freshly ground pepper to taste
1 tablespoon Lime juice

Put bacon into saucepan, set over medium heat and fry until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Crumble bacon; set aside. Add onion, bell pepper, celery and garlic to pan. Saute 3 minutes. Cover pan; cook 5 minutes. Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper. Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended. Add bacon and lime juice. Stir 1 minute; serve.

Per serving: 135 Calories; 3g Fat (15% calories from fat); 5g Protein; 27g Carbohydrate; 3mg Cholesterol; 401mg Sodium Recipe by: From the Seattle Times Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Mar 3, 1998

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