"From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn)."

Ingredient :

• 3slices bacon, cut in 1/2-inch pieces
• 1cup onion, finely chopped
• 1small red bell pepper, seeded and minced
• 1celery rib, finely minced
• 2medium garlic cloves, peeled and minced
• 4cups frozen corn kernels, thawed
• 1cup canned tomato, broken up
• ³⁄₄teaspoon paprika
• 1teaspoon dried basil, crushed
• ¹⁄₄teaspoon dried thyme, crushed
• ¹⁄₄teaspoon cayenne
• ¹⁄₂teaspoon salt
• fresh ground pepper
• 1tablespoon lime juice

Directions :

• 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.