| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | *, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | Bacon, chopped | |
| 3 | c | Fresh corn kernels, 4-5 ears |
| 4 | Green onions, chopped | |
| 1 | Red bell pepper, seeded and | |
| chopped | ||
| 2 | Fresh tomatoes, seeded and | |
| chopped | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 168
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 823.2mg
Potassium: 953.5mg
Carbohydrates: 35.7g
Fiber: 9.6g
Sugar: 8.1g
Protein: 9.3g