Prep 15 mins
Cook 18 mins
This is an old southern recipe.
- 6 medium fresh ears of corn
- 2 slices bacon
- 1 medium yellow onion, chopped
- 1⁄2 cup red peppers or 1⁄2 cup green pepper, chopped
- 1 teaspoon all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 cup evaporated milk
- Cut kernels off fresh corn. Measure 3 cups corn.
- In a 10-inch non-stick skillet, cook bacon over moderate heat until crisp. Remove bacon, reserving drippings. Drain the bacon on paper towels; set aside.
- Add the corn, onion, and red pepper to reserved drippings. Cook over moderate heat, stirring constantly, for 8 minutes or until the corn is tender and lightly browned.
- Stir in the flour, salt, and black pepper. Add the milk. Cook, stirring constantly, until mixture starts to thicken. Cook and stir for 2 minutes more or until thickened. Sprinkle with the bacon pieces.
YUM-O!!!! I loved this!!! Just like home for me. I did add a little garlic powder, black pepper and cajun seasoning. Instead of the milk and flour, I used a half a cup of heavy cream. Not diet friendly at all but is anything made down South ever diet food? 15 stars, Mom!!!!!
Such a great side dish! I used fresh butter and sugar corn. I hope to make it again real soon as we all really liked it round here! Thank you for sharing this ol,d southern favorite Mom!
I found this recipe in a cookbook I have called "Like Grandma Used To Make". Since it's already here I'll just review it. :-) I used frozen corn kernels and green peppers. Love it! Can't wait to try it again with fresh corn.