A delightful twist on a classic Cajun dish, this Southern Spiced Corn Medley combines vibrant vegetables and spices for a flavorful side dish.
Place the smoked bacon in a saucepan over medium heat and cook until crispy.
Cooking the bacon slowly over medium heat ensures it becomes crispy without burning.
Remove the bacon from the pan using a slotted spoon and place it on a paper towel-lined plate to drain.
Letting the bacon drain on paper towels removes excess grease, making it less oily.
Crumble the bacon into small pieces and set aside.
Crumbling the bacon while it's still warm is easier than when it cools completely.
In the same pan, add the diced onion, chopped bell pepper, sliced celery, and minced garlic.
Using the bacon drippings to sauté the vegetables adds extra flavor to the dish.
Sauté the vegetables for about 3 minutes, then cover the pan and cook for an additional 5 minutes.
Covering the pan helps the vegetables soften and release their natural juices.
Add the frozen corn kernels, diced tomatoes, paprika, basil, thyme, cayenne, salt, and black pepper to the pan.
Stirring the spices in with the vegetables ensures even distribution of flavors.
Cook over medium heat, stirring occasionally, for about 5 minutes or until the corn is heated through and the flavors are well combined.
Taste the mixture and adjust the seasoning as needed during this step.
Stir in the crumbled bacon and squeeze the juice of one lime over the mixture.
Adding the lime juice at the end brightens the flavors of the dish.
Serve the dish warm as a side or main course, garnished with additional lime wedges if desired.
Serving the dish immediately ensures the best texture and flavor.
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