Bacon, Corn & Jalapeño Bites

4.67 from 3 votes

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 330kcal

1 8-ounce package nitrate-free bacon
2 cups fresh or frozen organic corn kernels thawed if frozen
2 jalapeño peppers seeded and finely chopped (leave seeds in for additional heat)
1 small red onion finely chopped
1 cup grape tomatoes quartered
1 cup fresh cilantro coarsely chopped
Juice of 2 limes
½ teaspoon sea salt
¼ teaspoon garlic powder
1 package gluten-free scoop-shaped tortilla chips

Place bacon slices in a cold skillet and then turn on the stove to medium heat. Cook the bacon low and slow. When the bacon is done, remove the slices from the pan and place them on a paper towel to drain. Reserve 2 tablespoons of the bacon drippings and discard the rest.
Once the bacon has cooled slightly, finely chop the cooked slices and place them in a medium bowl. Add the corn, jalapeños, red onion, tomatoes, cilantro, lime juice, reserved bacon drippings, sea salt, and garlic powder. Mix until just combined.
Place your tortilla scoops onto a platter and fill each one with about 2 teaspoons of the mixture. Top with any optional garnishes of choice before serving.