18 cups fresh corn 6 cups diced red bell pepper 6 cups diced green bell pepper 6 cups cup diced tomatoes 3 cups thinly sliced onions 10 cloves of garlic diced 2- 3 pounds bacon fresh basil chiffonade salt and pepper to taste
Sauté bacon until rendered. Remove bacon pieces and add onion until soft. Add garlic and sauté a few more minutes. Add the vegetables and sauté until desired consistency. Salt and pepper to taste. Add basil and stir until well blended. Garnish with cooked bacon.