Elote Cozido Estilo Espanol (Spanish Baked Corn)
| 1/4 lb | bacon -- chopped, 1/2-inch pieces |
| 1/3 cup | onion -- 1/3 inch cubes |
| 1/3 cup | celery -- 1/3 inch cubes |
| 1/3 cup | green bell pepper -- 1/3 inch cubes |
| 1/4 lb | butter -- (1 stick) |
| 1/4 cup | milk |
| 1 can | whole kernel corn |
| 1 can | cream-style corn |
| 1 jar | Arriba! Red Salsa -- (16-ounce), drained |
| 1 tsp | salt |
| 1 tbsp | sugar |
| 2 cups | corn bread muffins -- crumbled |
| 2 tbsp | margarine -- melted |
Cook bacon until crisp.
Add onion, celery and bell pepper; saute 2 minutes over low heat; set aside.
Melt butter in medium pot.
Add milk, corn, Arriba! Red Salsa, salt and sugar.
Heat over low heat, combine bacon, bacon drippings and vegetable mixture with 1 cup muffin crumbs. Stir frequently.
Heat until hot; transfer to an 8-inch square, 1 1/2-inch deep pan.
Moisten remaining muffin crumbs with melted margarine; sprinkle on top.
Bake at 350 degrees until crumbs are light brown.
