MEXICAN PANNED CORN

3 slices bacon
1 tablespoon bacon drippings
1/4 cup chopped onion
1/4 cup chopped green bell pepper
4 cups corn
14 cup stuffed green olives, chopped
1 teaspoon salt

Fry bacon until crisp. Drain on paper.

Cook onion and green pepper in bacon drippings just until tender.

Add corn, olives, and salt. Cook over medium heat, stirring constantly, just long enough to brown the corn slightly. Reduce heat, cover, and steam until corn is tender, 5 to 10 minutes.

Crumble bacon over corn.

Makes 6 servings, 1/2 cup each
From: Recipelink.com
Adapted from source: Vegetables in Family Meals: A Guide for Consumers, USDA Home and Garden Bulletin No. 103, 1965