In the Chicago Tribune‘s food section today was a recipie for bacon-fried corn. It actually sounds really good, but what doesn’t when made with bacon. I reprint it here for two reasons 1) so I don’t lose it and 2) so MARK NOTARUS, who has eaten bacon-wrapped bacon, can see it.
Bacon-fried corn
Preparation time: 20 minutes
Cooking time: 15 minutes
Yield: 4 servings
- 9 stripgs bacon, diced
- 1 large onion, chopped
- Kernels from 5 medium ears of corn, about 4 cups
- 1 red bell pepper, seeded, chopped
- 1 tablespoon minced fresh parsley
- 1 tablespoon milk
- 1/2 teaspoon salt
- Freshly ground pepper
- Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes; remove bacon with a lotted spoon to a paper-towel lined pan. Pour off all but 2 tablespoons of the fat.
- Add the onion to the skillet; cook, stirring often, until crisp-tender, about 4 minutes. Add corn and bell pepper. Cook, stirring often, until corn is crisp-tender, about 3 minutes. Stir in the parsley, milk, salt and pepper to taste. Garnish with bacon pieces.
Nutrition information per serving:
- calories: 216
- calories from fat: 36%
- fat: 9g
- saturated fat: 2g
- cholesterol: 16mg
- carbohydrates: 26g
- protein: 11g
- sodium: 624mg
- fiber: 4g