• Dice the bacon into 1/4-inch pieces then add it to a large skillet placed over medium-low heat. Cook the bacon, stirring, until all the fat has rendered off. Using a slotted spoon, remove the bacon to a plate and pour off all but 2 tablespoons of the drippings.
• Reduce the heat to low then add the minced garlic and sliced scallions and cook, stirring, until the garlic is golden, about 2 minutes. Add the bell peppers and corn and cook, stirring, until the corn is tender, about 5 minutes. (If the pan gets too dry at any point, add additional bacon drippings or olive oil.) Return the cooked bacon to the pan and stir to combine.
• Serve warm or at room temperature.

Kelly’s Notes:

• Fresh corn is best, but if not in season, use frozen, thaw and drain it well.
• For a touch of heat, dice a small jalapeño and add it to the skillet with the garlic or top off the corn with a few shakes of crushed red pepper flakes.
• For a cheesy twist, stir in 1/2 cup of grated cheddar cheese once the corn is tender or sprinkle the cooked corn with crumbled cotija cheese.
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