Country-fried Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Eat-lf mail, Low fat, Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | Smoked country bacon | |
| 1 | Onion, chopped finely | |
| 6 | Ears Fresh Corn, to 8 to | |
| make 3-4C kernels | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
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 Digest eat-lf.v097.n228 by Reggie Dwork <reggie@reggie.com> on Sep 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 73.4mg
Potassium: 28.2mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g