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<< Back to Recipe Listing { Prairie-style Fried Corn } Makes 4 Servings Just a thought: In our home for most meals my husband prepares the meat. Whether it's barbecuing or roasting, Rob just seems to take over and I'm all in favour. My job is the spicing and marinating - preparing whatever he's going to cook. One of my other responsibilities is preparing interesting side dishes. Now, whenever a special meal is served, Rob insists on corn. He's not that picky - just a big bowl with some melted margarine on it, and he's happy. Well this recipe has him (hymn?) singing "Hallelujah" , while for our braces-wearing daughter it's perfect - corn on the cob without the cob! Hope you enjoy it too. Ingredients:
2 strips lean bacon, chopped 1 medium yellow onion, chopped 1/2 cup chopped sweet red or green pepper 1 tsp. all-purpose flour 1/4 tsp. salt 1/8 tsp. black pepper 1/2 cup evaporated skim milk or low fat milk Here's what you do: 2. In a 10" non-stick skillet, cook bacon over medium heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside. 3. Add the corn, onion and red pepper to reserved drippings. Cook over medium heat, stirring constantly for 8 minutes or until corn is tender and lightly browned. 4. Stir in flour, salt and black pepper. Add the milk. Cook, stirring constantly until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with bacon pieces. Serve with chicken or turkey. |
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