• 4 slices bacon
  • 4 cans corn kernels, well drained
  • Salt and pepper
  • Pinch or two of red-pepper flakes
  • 3 green onions, sliced

A simple recipe that turns canned corn into a spicy and hearty side dish
Tales of the Dinner Belle
By Brenda Stanley
I love corn on the cob, but since you can only get that a few months out of the year, what do you do with just plain old corn in the can? I started experimenting and now I’ve found several different dishes that I really enjoy. My smoky skillet corn is a big hit at my house and is an easy and delicious addition to just about any meal. It is particularly good with a steak or other red meat. The richness of bacon and the heat of red pepper, combined with the sweetness of corn make this a tasty and hearty side dish. I use canned corn, but this dish is particularly good with kernels cut straight from the cob. It has me already looking forward to my garden this summer!
Belle’s Smoky Skillet Corn
4 slices bacon
4 cans corn kernels, well drained
Salt and pepper
Pinch or two of red-pepper flakes
3 green onions, sliced
Cook bacon in a large skillet over medium-high heat until browned, 4 to 6 minutes. Drain on paper towels, but leave most of the bacon drippings in the pan (about 2 tablespoons). Add the corn and season with salt, pepper, and a pinch of the crushed red pepper. Cook, stirring often, until everything is hot. Crumble the bacon and add it and the green onions to the pan. Cook another 5 to 8 minutes.