Total Time
35mins
Prep 15 mins
Cook 20 mins

It's GREAT!!

Ingredients Nutrition

Directions

  1. This corn is not really barbecued, but it is the best side dish for any barbecue I've seen.
  2. (especially baby back ribs).
  3. This recipe is handed down from my Grandfather and the only change I have made is adding the peppers.
  4. If you cook this as instructed I guarantee it will be a hit at your future barbecues.
  5. Enjoy!
  6. Cook all the bacon until crispy enough to crumble.
  7. Drain on paper towels, and when cool, crumble.
  8. Set aside.
  9. 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.
  10. (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.
  11. 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).
  12. 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.
  13. After a minute of cooking add the corn and the scraped corn milk, pour one cup of milk in the pan and stir.
  14. 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.
  15. The milk boils the corn so if it looks too thick add more milk and keep stirring it.
  16. Now let it simmer for another 10 minutes and add the bacon before the last 5 minutes of cooking.
  17. I recommend this dish with baby back ribs, brown bread (found in cans in the beans isle),your favorite beans and mugs of beer.
  18. You can also have a salad-- if you have room!
  19. The brown bread you slice about 1/2" thick put in oven at 350° for about 7-10 minutes.
  20. Butter the slices and serve.

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