| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | *, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | sl | Bacon; chopped |
| 3 | c | Fresh corn kernels; 4-5 ears |
| 4 | Green onions; chopped | |
| 1 | sm | Red bell pepper; seeded and chopped |
| 2 | Fresh tomatoes; seeded and chopped | |
| 2 | tb | Chopped fresh basil |
| Salt and pepper |
INSTRUCTIONS
In a large skillet, cook bacon over med-high heat, stirring until crisp. Remove and drain bacon on a paper towel. Drain all but 2 teaspoons bacon drippings from skillet; return to heat. Add corn, onions and pepper; cook, stirring for 3 mins. Add tomatoes and cook covered until corn is tender, about 5-7 mins. Stir in basil, season with salt and pepper to taste. Crumble reserved bacon over mixture and serve. Source Good Times Magazine-Sept.1995 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com NOTES : This recipe tastes super with all the nice fresh vegetables in the summer Recipe by: Good Times Magazine-Sept. 1995 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998
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