Name: Country-Fried Corn
Ingredients: 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

The strength of temptation also comes from a tendency to push virtues to such an extreme that they become vices. For example, it is all too easy for the joy of eating to become gluttony, or for the blessing of rest to become sloth, or for the peace of quietness to become non-communication, or for industriousness to become greed, or for liberty to be turned into an excuse for licentiousness. We all know what it’s like for pleasure to become sensuality, or for self-care to become selfishness, or for self-respect to become conceit, or for wise caution to become cynicism and unbelief, or for righteous anger to become unrighteous rage, or for the joy of sex to become immorality, or for conscientiousness to become perfectionism. The list could go on endlessly…

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Eat-lf mail, Low fat, Side dishes, Vegetables	4	Servings

INGREDIENTS

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

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

A Message from our Provider:

“There’s hope. There’s God.”