| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Atlanta |
Corn |
6 |
Servings |
INGREDIENTS
| 4 |
sl |
Smoked Country Bacon |
| 1/2 |
sm |
Onion; Chopped Fine |
| 8 |
|
Ears Fresh Sweet Corn |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Fry the bacon until crisp, drain it on paper towels and pour off all but 2
tablespoons of fat. Cut the bacon into small strips or crumble it and
reserve. Add the onion to the fat in the skillet and fry untl it softens.
Husk the corn, cut the kernes from the ears and scrape the cobs to get all
the milk. Add the corn wth its milk to the onions in the skillet and cook
for 2-3 minutes. Add bacon, season with salt and pepper as needed and serve
Recipe by: Atlanta Journal (Betty Fussell) "Crazy for Corn" Posted to TNT -
Prodigy's Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L
Smith) on Jul 24, 1997
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