2cupsfresh or frozen organic corn kernelsthawed if frozen
2jalapeño peppersseeded and finely chopped (leave seeds in for additional heat)
1small red onionfinely chopped
1cupfresh cilantrocoarsely chopped
Juice of 2 limes
1package gluten-free scoop-shaped tortilla chips
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.