Recipe by SReiff
LOVE this - from the Mennonite Community Cookbook. My mother made a skillet version of this a lot when I was a kid. She used fresh corn from our garden. Of course, fresh corn cut off the cob makes this recipe even more yummy! A great summer recipe.
Top Review by yogiclarebear
GREAT. I used frozen corn that I had defrosted. I cooked it a little to long as it was kindof rubbery, but the flavor of this was wonderful! I also used Splenda sweetener, and lean turkey bacon. Thank you SReiff, wonderful recipe!
- 4 cups fresh corn or 4 cups canned corn
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 1⁄2 teaspoons sugar
- 1 cup finely diced bacon