Recipe by Amis
My father likes to make this when we go camping. But it's great anytime. It works for lunch or dinner, and even makes a great salad cold. My dad adapted this from a Comanche recipe that he'd been given a long time ago. Comanche's are a nomadic Native American tribe that roved the southern Great Plains concentrating around Oklahoma, Texas, California, and New Mexico. Posted for Zaar World Tour 05
Top Review by LAURIE
Ami, quick and easy corn recipe....used mild chilies as we are not big on heat, and a bag of frozen corn, also had diced frozen peppers in the freezer so thru them in and this made a nice Mexi corn addition to our grilled chicken and baked potatoes. Thanx
- 1 large onion, diced
- 1⁄2 lb bacon (cooked and diced)
- 8 ears corn
- 1 bell pepper, diced
- 1 (4 ounce) canortega canned chilies (any heat) (optional)
- 1 teaspoon garlic
- 1 pinch salt and black pepper
Directions See How It's Made
- First, fry the bacon. Let it cool and tear into small pieces.
- Leave the grease in the pot and set aside.
- Shuck and wash the corn. Make sure you get all the silk.
- With a sharp knife, slice the kernels off of the cob. Then keep scraping until you reach the cob to get all the juice and corn.
- Sauté the onion in the reserved grease until they are clear.
- Add the corn, bacon, chiles, salt & pepper and the garlic.
- Simmer over a low heat and stir often so it doesn't stick.
- When it's heated through, drain the grease if preferred and serve.
- Note: This calls for fresh corn, but it's super easy to use canned or frozen.