Bacon-Fried Corn with Peppers

Cook chopped bacon in a large skillet over medium heat until crispy and browned, about 5-7 minutes.

Reduce heat to medium-low and add diced onion and bell pepper to the bacon. Cook for 3-5 minutes until onions become translucent.

Pour off most of the bacon grease, leaving just about 1 tablespoon in the pan for flavor.

Meanwhile, cook frozen corn according to package directions in a separate pot. Drain thoroughly. (Make sure to drain the corn well - excess water will cause splattering when you add it to the hot skillet.)

Increase heat back to medium and add the drained corn to the bacon and vegetables. Stir-fry for 4-6 minutes until corn begins to caramelize and turn golden brown.

Season with sea salt and freshly ground black pepper to taste. Serve immediately.