(by Shirley McNevich)
1 chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
32oz. whole kernel corn (drained)
salt and pepper (to your taste)
Chop the raw bacon into bite sized pieces. In a cast iron skillet add the bacon pieces--cook/stir over medium heat until bacon is browned but still soft. Drain off the bacon grease but save the grease. Add the chopped onions and chopped peppers to the bacon--cook/stir whole mixture until onions and peppers are tender (stirring constantly). Turn heat back to low--add the drained corn--cook/stir until corn is hot and tender. Optional--add a tsp. or two of bacon grease and stir well. Add salt and pepper to your taste--stir well.