Ingredients
6
6 servings
- •6 ears corn, husked and cleaned
- •2 tablespoons vegetable oil
- •1 large onion, thinly sliced
- •1 cup green bell pepper, chopped
- •1 large fresh tomato, chopped
- •0.25 cup milk
- •salt to taste
- •cayenne pepper
- •8 strips crisply cooked bacon, crumbled
- •0.25 cup chopped green onions
Instructions
- Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is transparent, about 5 to 8 minutes.
- Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
- Stir in bacon and green onions. Remove from heat and serve.
Nutritional Facts
Per 6 servings
- Calories: 347
- Carbohydrate: 23g
- Fat: 22g
- Fiber: 4g
- Protein: 18g
- Sugar: 6g
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