4 slices bacon
1 sm. onion, chopped med. fine
1/2 of lg. green pepper, chopped med. fine
12 oz. can golden corn kernels, drained

In a 10" skillet, cook the bacon until crisp; drain on paper towels; crumble and keep warm. Pour off all but 2 to 3 tablespoons of the fat in the skillet; add onion and green pepper and cook over moderate heat, stirring often until lightly browned. Stir in the corn and heat. Serve sprinkled with bacon. Serves 3 to 4.