• 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
  • Optional garnishes: diced green onions, diced avocado, or sour cream


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.


Serves 6-8

These little bites are dangerously addicting. You can make them as spicy or as mild as you want, based on how many seeds you remove from your jalapeño peppers. The filling can be prepared hours in advance. Fill the tortilla scoops with the mixture right before guests arrive.

Written by Kim Maes

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