Monday, November 30, 2015

{Allergy Free} Smoked Paprika Corn with Bacon

This was a side dish for our Thanksgiving meal this year. My kids all loved it. But who can really argue with bacon, anyway? It make everything better!

Smoked Paprika Corn with Bacon 

1 package bacon
4 Tablespoons Earth Balance Soy Free
48 oz frozen corn or 6 cups of fresh corn kernels
1 tsp smoked paprika
1 tsp sea salt
fresh chives, diced

Dice the bacon and fry in deep-sided skillet until crispy.
Pour out the bacon and drain off the fat, reserving about 2 T of the fat in the bottom of the skillet.
Put bacon bits on a paper towel and cover to save and use as a garnish.
Add the Earth Balance to skillet and melt over medium heat.
Add corn, paprika, and salt.
Stir well.
Cook for about 10 minutes or until corn is hot.
Serve topped with the bacon bits and diced chives.

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