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 2 pieces bacon, chopped
1 onion, chopped 1 red bell pepper, chopped 2 & 1/2 cups chopped tomatoes (canned and drained or fresh peeled) 2 cups fresh corn - cut from the cob salt & pepper to taste |
- Cook bacon in large skillet until it's crispy. Remove the bacon and crumble, but keep the bacon fat in the skillet.
- Saute' onion and bell pepper in bacon fat until tender. Add tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes, stirring once in awhile.
- Stir in corn, salt, and pepper and cook until all is heated through.
- Sprinkle with bacon crumbles before serving.