Bacon Corn Salsa Recipes

BACON-CORN STUFFED PEPPERS

Steps:

• In a large bowl, combine the corn, salsa and onions. Spoon into pepper halves. Place each stuffed pepper half on a piece of heavy-duty foil (about 18x12 in.). Fold foil around peppers and seal tightly., Grill, covered, over medium heat until peppers are crisp-tender, 25-30 minutes. Carefully open packets to allow steam to escape. Sprinkle with cheese and bacon. Return to the grill until cheese is melted, 3-5 minutes. Serve with additional salsa if desired.

SLAB-BACON TACOS WITH BURNED-SCALLION CREMA

Steps:

• Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
• Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
• While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
• Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
• To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.

BACON-CORN SALSA

Steps:

• Cook bacon in medium skillet on medium heat 10 min. or until crisp. Drain, reserving 1 tsp. of the drippings in skillet. Set bacon aside.
• Add onions and peppers to drippings in skillet. Cook 5 min. or until vegetables are crisp-tender, stirring frequently. Add corn; cook 1 min. or just until heated through, stirring occasionally. Stir in bacon.
• Serve with tortilla chips.

BACON, CORN, SALSA AND CHICKEN ROLL-UP

Steps:

• Cook bacon in medium skillet on medium heat 10 min. or until crisp, stirring occasionally. Use slotted spoon to transfer bacon to paper towels to drain. Discard all but 1 tsp. drippings from skillet.
• Add onions and peppers to skillet; cook and stir 5 min. or until crisp-tender. Add chicken and corn; cook 5 min. or until heated through, stirring occasionally. Stir in bacon.
• Spread tortillas with salsa; top with chicken mixture and cheese. Roll up.

BACON SALSA

Steps:

• In a large cast iron skillet, heat oil over medium high heat. Add the bacon, and reduce the heat to medium and cook for about 8 minutes,until it is a light brown.Turn heat down to medium low.Cool bacon crisp then place in blender and pulse to size you like. Then pulse the bell peppers and the onion. Add the bacon and onions and peppers in the skillet.
• To the bacon ,onion mixture add the garlic. Stir and fry until onion and peppers begin to wilt; stir in corn, marmalade and brown sugar. Stir until sugar and marmalade melts and add the wine vinegar. Simmer over low heat until salsa is thickened.When mixture is thickened to your liking; stir in tomatoes juice and all and black pepper to taste.
• Note: I have made this using 1 cup of real bacon bits and not pulsing. This works very nice-you can add as much bacon bits as you like- and also add some chipolte puree or hot pepper flakes if desired.