Using corn, green peppers, pimento, and bacon, Corn O’Brien is a vibrant dish.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
Ingredients
- 2 slices bacon, cut into 1/2 inch pieces
- ¼ cup minced white onion
- 2 tablespoons green bell pepper, chopped
- 2 cups whole kernel corn, drained
- 1 tablespoon chopped pimento peppers
- salt and pepper to taste
Instructions
- Place bacon in a large, deep skillet; cook and stir over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, leaving grease in the skillet.
- Stir onion and bell pepper into the skillet; cook until onion has softened and turned translucent, about 5 minutes.
- Add corn, pimentos, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper before serving.
- If using frozen corn, thaw or microwave it before adding to the pan.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 241 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best corn recipe i’ve found. It was loved by family members, even those who don’t particularly like corn. The secret ingredient is the bacon, a great complement to the vegetables. This one is a definite keeper for dinners where corn is served.
I used chorizo instead of bacon. Added a touch of spiciness. Also added shredded carrots. Used only the salt for seasoning. Needed additional spices/herbs to bring out the total flavor.
Very, very good, but I substituted green beans and carrots sticks for the green pepper and pimento. Delicious.
Delicious!
I made a version of this when I was younger. Substituted butter for bacon grease and added grated cheddar cheese and canned chopped tomatoes. My grandmother won a blue ribbon for this recipe at the senior cook off.
I liked this fine although my husband did not care for this dish much. He did eat all of his though. I used bacon bits instead of raw bacon and added some butter for the grease the bacon would have added. This was okay but it seemed to need something else like cayenne or some kick to it.
Tastes great, it’s healthy and simple to prepare. My kind of side dish. I did use more onion and bell pepper though, maybe a half cup of each.
I made this for a group of friends as a topping for tacos, and it was everyone’s favorite!
The flavor was wonderful. I felt the bacon took away nutritional value, but it as really very tastey.
I doubled the recipe to use as a side dish for 9 people – definitely enough! I found the end result to be a bit greasy, next time I’ll dump 1/2 the bacon grease and leave just enough to coat the pan. I would also like to add more flavor to this dish. Some of the versions I read called for Seasoning Salt. I added Lawry’s Seasoned Salt in addition to salt and pepper, but next time I’ll go a little heavier. Overall – not my all time favorite, but a good dish to accompany corned beef and cabbage (see slow cooker recipe for an easy meal!)
This recipe was easy to make although a bit too greasy. It was very tastey although next time I will remove the bacon grease from the pan before finishing the recipe.
Ate
Great recipe! Cabgirl what is your hubby’s secret ingredient??? Let the rest of us know. We just might like to try it.
My husband has been making this for years. He uses red onion, a chopped jalapeno, and a dash of a secret ingredient (famous in Lincoln, NE) Yummy!
This has always been one of our favorites, especially when the corn is fresh. I use red pepper instead of green and add alittle garlic to the saute. Yummy!
I like this better with red pepper. I use a whole large red pepper. Really good. Even my kids like it. Could be because it has bacon……..;)