Ingredients

• 4 ears corn on the cob
• 6 strips Field Bacon, cooked and diced
• 1 lb. frozen lima beans
• 1 medium bell pepper, diced
• 1 jalapeño pepper, seeded and diced finely
• 2 c. okra, sliced
• 1 1/2 c. grape tomatoes, halved
• 2 cloves garlic, minced
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. fresh basil, diced

Directions

1. Using a sharp knife, cut the corn kernels off the cob. Set aside.
2. Brown the bacon in a skillet over medium heat. Drain on a paper towel-lined plate, but leave about 3-4 Tbsp. of bacon fat.
3. Meanwhile, boil the lima beans in a saucepan for 7-8 minutes. Drain and set aside.
4. Place the onion, pepper, jalapeño and okra into the skillet with the leftover bacon fat. Sauté for approximately 5 minutes.
5. Stir the corn kernels into the skillet. Add the cooked bacon and remaining spices. Lower the heat to medium-low, and stir until corn is tender, roughly 7-8 minutes.
6. Mix in the grape tomatoes and heat through, 1-2 minutes. Top with fresh basil.
7. Serve and enjoy!