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Cajun Corn and Bacon Sauté

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PREP TIME
35 min
COOKING TIME
30 min
TOTAL TIME
65 min
SERVINGS
6 servings
Southern
Cajun Corn and Bacon Sauté
Ingredients
  • 6 ears corn, husked and cleaned
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 1 cup green bell pepper, chopped
  • 1 large fresh tomato, chopped
  • 1/4 cup milk
  • salt to taste
  • cayenne pepper
  • 8 strips crisply cooked bacon, crumbled
  • 1/4 cup chopped green onions
Instructions
1
Separate the corn kernels from their cob by making parallel cuts across the top of each kernel, then slicing downwards to release the milk. Place these kernels in a medium-sized bowl and set it aside for now.
2
Heat a generous amount of oil in a large, deep skillet over medium-high heat. Add sliced onions and green peppers to the skillet and cook until they become translucent, taking around 5-8 minutes.
3
Next, combine the cooked onion mixture with the previously prepared corn kernels, diced tomatoes, and their released milk. Transfer this mixture to the skillet with oil and reduce heat to medium-low. Allow it to simmer for 20 minutes longer, stirring occasionally to prevent the mixture from sticking to the bottom of the skillet.
4
During this time, make sure not to let it boil as boiling can cause the mixture to become unappetizing. Season with salt and a pinch of cayenne pepper for added flavor.
5
Once the mixture has reached the desired consistency, lower the heat to its lowest setting and cover the skillet with a lid. Continue cooking for an additional 5-10 minutes longer, stirring occasionally.
6
Finally, stir in some crispy bacon bits and chopped green onions to give the dish a pop of color and flavor. Remove it from heat, and serve hot