Title: Country-Fried Corn
Categories: Eat Side Vegetable Lowfat
Yield: 4 Servings

4	sl	Smoked country bacon
1	sm	Onion; chopped finely
6		Ears fresh corn; to 8
		(to make 3-4c kernels)
		Salt and freshly ground black pepper

Fry bacon until crisp, drain on paper towels and pour off all but 2 tablespoons of the fat. Cut bacon into small strips or crumble it and reserve.

Fry chopped onion in fat until it softens. Husk corn, cut kernels from ears and scrape cobs to get all the milk. Add kernels and milk mixture to onions and cook 2-3 minutes. Add bacon, season and serve.

Makes 4 servings.

Copied from the San Jose Mercury News on Wednesday, August 13, 1997 with permission.

Posted to MM-Recipes Digest V4 #1

previous

next