I was perusing through my cookbook collection this weekend and I found a splattered and tattered church cookbook that was from Vernon, Texas.
The St. Paul Lutheran Church cookbook was from the early 80’s and included recipes by my cousin (hi Cindy!). Most of my family (on my grandmother’s side) attended and/or attends that church, so the cookbook is one I hold near and dear to my heart.
I thumbed through the worn pages and dog-earred some recipes I might come back to later. One of the recipes was just begging to be made this weekend, though, something called “cactus corn” submitted by Debbie Kieschnick.
It’s a spicy and cheesy corn recipe that can be made right on the stovetop. Perfect for a Mexican dinner, it’s a great little side dish that’s different than the normal beans and rice.
On top of that, it’s a several-can-side-dish, something I love. If you open up a few cans of food to make a meal or a side, that’s a winner in my book.
I changed the recipe up just a smidge, but it’s very similar to what was written for that St. Paul Lutheran Church cookbook.
Enjoy!
Cactus Corn
A simply, spicy and zesty side dish that can be made on the stovetop in no time.
Ingredients
Directions
- In a large, deep skillet, fry bacon over medium heat until crispy. Remove bacon to a paper-towel lined plate. Remove all but 1 tablespoon bacon grease from the pan.
- Add pepper and jalapeno to the bacon grease and saute until tender, about 4-5 minutes. Stir in corn, mexicorn, tomatoes, garlic powder, salt and pepper. Cook for another 4-5 minutes.
- Add cheddar cheese soup to the skillet and stir to combine. Let mixture cook until warmed through, about 5-6 minutes.
- Top corn with crumbled bacon and serve.
leencuisine.com 
Looks incredibly delicious. Olé. 🌽🫑