I Smell *BACON*!

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
  1. 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.
  2. 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

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