EASY CORN CREOLE

EASY CORN CREOLE image

Provided by Rose Mary Mogan

Time 30m

Number Of Ingredients 10

2 Tbsp coconut oil
1 tsp black pepper
1 tsp cajun spice
1 c chopped yellow onions
1 large green bell pepper, chopped
2 c diced tomatoes (i used canned tomatoes drained)
1 tsp sugar
2 c corn (fresh or frozen)
2 Tbsp real bacon bits (i used hormel)
2/3 c shredded cheddar cheese (original used 1 1/2 cups)

Steps:

1. This is the book where the original recipe was found. A great book USING easy to find everyday ingredients. I used fresh corn off the cobb if you use frozen the prep time will be less.
2. Chop onions and bell pepper and set aside till needed.
3. Remove corn from cob with a sharp knife if using fresh. Make it easier to remove by placing a soup/cereal bowl upside down in a larger bowl, then rest the cob on the smaller bowl, and cut along the sides of the corn to remove kernels.
4. Add the coconut oil to a large skillet, then heat over medium high heat. Add the onions and chopped peppers and cook for 5-7 minutes till transparent.
5. Then add the drained diced tomatoes and stir to blend together, add the spices, add salt if desired.
6. Add the corn and continue to cook over medium high heat, stirring frequently to prevent sticking.
7. These are the main ingredients used in this recipe. Adding the 2 Tbs of REAL Bacon bits ONLY ADDED 50 CALORIES TO THE entire dish, & it packs a lot of flavor. Just 149 calories for one serving.
8. When the vegetables are tender after about 5 to 7 minutes, add the real bacon bits, stir, then top mixture with shredded cheddar cheese. TURN OFF HEAT. Then cover skillet with lid to allow cheese to melt.
9. Serve immediately while still hot.