| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Cajun |
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
|
Strips bacon; cut in 1/2" pieces |
| 1 |
c |
Onion; finely chopped |
| 1 |
sm |
Red bell pepper; seeded and minced |
| 1 |
|
Rib celery; finely minced |
| 2 |
md |
Cloves garlic; peeled and minced |
| 4 |
c |
Frozen corn kernels; thawed |
| 1 |
c |
Canned tomatoes; broken up |
| 3/4 |
ts |
Paprika |
| 1 |
ts |
Dried basil; crushed |
| 1/4 |
ts |
Dried thyme; crushed |
| 1/4 |
ts |
Ground red; (cayenne) pepper |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper to taste |
| 1 |
tb |
Lime juice |
INSTRUCTIONS
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@cybermill.com> on Mar 3,
1998
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