1 (16 ounce) package smoked corn
1 cup cooked and crumbled bacon
1 (4 ounce) can sliced lemons, drained
2 cloves garlic, minced
2 tablespoons bacon grease
2 tablespoons lemon juice
2 tablespoons dijon mustard
1 tablespoon paprika
paprika, or to taste
1 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown; drain.
In a large skillet over medium heat, brown the bacon. Remove bacon and set aside.
In the middle of the pan, combine the cooked corn, bacon, lemon slices, garlic, bacon grease, lemon juice, salt and paprika. Cover and cook for about 5 minutes, stirring constantly.
Quickly pour out green parts of jelly mixture by spoonfuls, and spoon over corn mixture. Cook and stir over medium heat for 5 minutes.