Prep 15 mins
Cook 20 mins
- 6 -8 ears corn (I prefer both) or 6 -8 ears white corn (I prefer both)
- 1 -2 cup milk
- 1 bell pepper (color is your preference)
- 1⁄2 teaspoon salt
- 1 -1 1⁄2 teaspoon fresh black pepper
- 1 lb bacon (for 8 ears, a little less for 6)
- This corn is not really barbecued, but it is the best side dish for any barbecue I've seen.
- (especially baby back ribs).
- This recipe is handed down from my Grandfather and the only change I have made is adding the peppers.
- If you cook this as instructed I guarantee it will be a hit at your future barbecues.
- Cook all the bacon until crispy enough to crumble.
- Drain on paper towels, and when cool, crumble.
- Set aside.
- While the bacon is cooking, You can cut the bell pepper into pieces about 1/4" square (about the size of a large kernel of corn.) Clean the ears of corn and using a sharp knife cut the kernels from the cob from end to end.
- (if your cutting at the right depth some of the kernels will fall off stuck together in rows) Now your trimmed cobs should have no kernels left and cut-marks kind of like an octagon going around the cob.
- Using the knifes edge, scrape the cob of its juices (corn milk) into a plate with the kernels (this is important, the juice helps thicken the mixture).
- Heat up a large heavy frying pan to about medium heat and fry the bell pepper using NO oil, (this will give it a more roasted flavor) keep stirring.
- After a minute of cooking add the corn and the scraped corn milk, pour one cup of milk in the pan and stir.
- Reduce heat to low, add salt and pepper (I like a lot of pepper in this, fresh ground or cracked is better) Cook for around 10 minutes and stir several times during cooking.
- The milk boils the corn so if it looks too thick add more milk and keep stirring it.
- Now let it simmer for another 10 minutes and add the bacon before the last 5 minutes of cooking.
- I recommend this dish with baby back ribs, brown bread (found in cans in the beans isle),your favorite beans and mugs of beer.
- You can also have a salad-- if you have room!
- The brown bread you slice about 1/2" thick put in oven at 350° for about 7-10 minutes.
- Butter the slices and serve.