Prep 30 mins
Cook 15 mins
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
- 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
- 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.
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