| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 7 | Ears fresh corn (may use about 6 cups frozen corn) | |
| 3 | tb | Bacon drippings |
| 1 | tb | Flour |
| 1 | tb | Sugar |
| 1 | c | Half-and-half |
| 1 | Green bell pepper, diced | |
| Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
Slice the corn off the cob in such a manner that the kernels and the juice are all retained. Heat the bacon fat in a heavy skillet. When the fat is hot, add the corn and the remaining ingredients and stir thoroughly to be sure that they are well combined. Lower the heat and cook the corn for 7 to 10 minutes, stirring occasionally. Adjust the seasoning and serve hot. Makes 4 servings. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@EARTHLINK.NET> on Jan 26, 1997.
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