Corn Mexicala - cooking recipe

Ingredients

3 slices bacon
1/4 c. chopped onion
1/4 c. chopped green pepper
2 (17 oz.) cans whole kernel corn, drained
1/4 c. sliced green olives

Preparation

Cook bacon in a large skillet until crisp.
Remove bacon, reserving 1 tablespoon drippings in skillet.
Crumble bacon and set aside.
Saute onion and green pepper in drippings until tender.
Add corn and olives; cook over medium heat, stirring frequently, until thoroughly heated.
Spoon mixture into serving dish and sprinkle with crumbled bacon.
Makes about 6 servings.