Corn Salad

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.

Serves 50

Source: Cooking for a Crowd