Cajun Corn Sauté

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  • 4 strips thinly sliced bacon
  • 1 cup finely chopped onion
  • 2 cups fresh corn kernels (about 3 ears)
  • 1/2 cup diced red pepper
  • 1 cup diced Roma tomato
  • 1/4 cup heavy cream
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon hot pepper sauce, or to taste
  • 4 green onions, thinly sliced
  • Salt and freshly ground black pepper


Fry bacon in a large skillet until crisp.
Remove bacon, reserving 2 tablespoons of the drippings, and drain on paper towels. Crumble bacon.
Add the reserved drippings back to the same skillet and sauté the onion over medium-high heat for 4-5 minutes, or until tender.
Add the corn kernels and sauté 2 minutes. Add the red pepper, tomatoes and cream and simmer about 5 minutes or until the vegetables are done to your liking. 
Add thyme, hot pepper sauce and green onions and season to taste with salt and pepper.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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