Recipe - Country-Fried Corn

4 sl Smoked country bacon
1 small Onion; chopped finely
6 Ears Fresh Corn; to 8, (to
make 34C kernels)
Salt and freshly ground
black pepper

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 23 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 eatlf.v097.n228 by Reggie Dwork reggie@reggie.com on
Sep 10, 1997