Confetti Corn with Bacon

I’ve been in a bit of a funky food swing lately.

My current food phase isn’t only a bit odd, but it’s insanely persistent. The random meal that’s graced my dinner plate eight out of the last 12 nights? Miso-glazed cod. Is that weird? If it’s not weird, then I’m pretty sure the word “normal” doesn’t apply.

Do you ever get into the groove of a certain dish and eat it non-stop, day after day, night after night, until you reach the point of sheer disgust? I wish I could say I’ve reached that point. But you better believe that if miso-glazed cod is on the menu, or available for takeout (shout-out to Hillstone Park Avenue South), I’m ordering it.

And this is where the corn comes in. Thank goodness for those golden kernels, because if it was up to my stomach, it’d be a sea of fish and umami. Sauté fresh corn, bright bell peppers, and onion in a bit of bacon fat and you have a seasonal side dish that looks just as great as it tastes. And as I recently discovered, also pairs unsurprisingly well with, you guessed it, miso-glazed cod.

Corn on the Cob

Sauteed Peppers and Onions

Corn and Bacon

Confetti Corn with Bacon

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Appetizer

Confetti Corn with Bacon

Sauté fresh corn, bright bell peppers, and onion in a bit of bacon fat and you have a seasonal side dish that looks just as great as it tastes. 
4 from 1 vote
Confetti Corn with Bacon
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings

Ingredients 

  • 4 slices bacon
  • 1/2 cup diced yellow onion
  • 1 cup diced red peppers
  • 1 cup diced orange peppers
  • 3 cups fresh corn kernels

Instructions 

  • Cook bacon in a large skillet. Remove bacon from pan and pour off all but 2 tablespoons drippings. (Reserve any additional drippings.)
  • Add onion to bacon drippings and sauté over medium-low heat until transluscent, about 5 minutes.
  • Add peppers and continue cooking 2 minutes. (If pan is too dry, add more bacon drippings or olive oil.)
  • Add corn and continue cooking until tender, about 5 minutes.
  • Chop up reserved bacon then add it back to the pan. Season with salt and pepper and then serve.
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Nutrition

Calories: 148kcal, Carbohydrates: 18g, Protein: 5g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 111mg, Potassium: 361mg, Fiber: 2g, Sugar: 7g, Vitamin A: 1700IU, Vitamin C: 69.6mg, Calcium: 7mg, Iron: 0.7mg

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Comments

  1. Hey Kelly-
    I am currently putting together a very short 15 recipe best of bacon kind of cook book thing, not for profit but for a small prize. I actually hate bacon, its a bit of a joke with my friends to make a bacon themed cook book. I think this recipe would have some major fans! Would you mind if I published it in my little cook book?
    Thank you so much,
    Abigail

  2. I don’t believe I’ve ever had miso-glazed cod. Sounds wonderful. As does your corn dish. Bacon is a great addition. Nice, simple dish but I’ll bet the flavor is terrific. Thanks.

  3. this looks like an incredible side dish! it’s so easy just to boil some peas up and ignore the opportunity to create something delicious!

  4. Oh-my-freaking-gawd! This is incredible. Please may I show up with a giant spoon and a smile on your doorstep right now?

  5. This looks amazing! I love the flavor combos…I’ll definitely be trying this. And all your talk of miso-glazed cod has me wanting some!!

  6. I do enjoy miso-glazed cod…but I think you’ve enjoyed it more in the past week than I have in my life! Lol, love the miso. :-)