- 4 slices bacon chopped
- 1 15.25 ounce can white whole kernel corn (15.25 ounce) drained
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup heavy whipping cream
- - cayenne pepper optional
In large skillet over medium-high heat, sauté bacon until crisp; remove to paper towels. Drain off bacon drippings.
Add corn, onions and peppers to skillet; salt and pepper to taste. Sauté until peppers are softened (about 3-5 minutes).
Stir in cream and cayenne pepper; bring to a simmer. Cook until thickened (about 1-2 minutes).