Bacon is one of my favorite secret weapons when it comes to maximizing flavor without maximizing calories.
Yes, it’s true. The fact is, bacon is so full of flavor that you only need a piece or two to add a ton of smokey, salty goodness to a huge amount of food. Whether it’s pasta, soup or a stir-fry, a little goes a long way. In colder months, we love Brussels with Bacon but in the heat of sweet corn season, nothing beats the classic duo of bacon and corn.
Of course, you are welcome to add bacon but you won’t need it. Red pepper, fresh lemon juice, cayenne, smokey paprika and bright cilantro will have your taste buds singing for more.
Your fork is waiting.
- 2 slices bacon thinly sliced
- 1 c onion minced
- 2 c sweet corn fresh or frozen
- 1 red pepper seeded and minced
- 1/2 c chicken broth low sodium
- 1/2 tbs smoked paprika
- 1/2 tsp cayenne optional
- 1 Juice of lemon
- Salt and pepper to taste
- Fresh cilantro to serve optional
In a large saute pan, cool bacon until crispy over medium high heat.
Once browned, remove from pan and place on paper towel lined plate; set aside.
In the same pan, add onion and cook until soft about 4-5 minutes.
Add pinch of salt and pepper to release juices.
Stir in corn, red pepper, smoked paprika and cayenne.
Continue cooking for another minute or two before adding chicken broth.
Reduce heat to low and simmer for 5 minutes until corn is cooked through.
Add fresh lemon juice, reserved bacon pieces and chopped cilantro before serving.
Excellent source of Vitamin C