Recipe Details
Ingredients
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6earscorn, husked and cleaned
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2tablespoonsvegetable oil
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1largeonion, thinly sliced
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1cupgreen bell pepper, chopped
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1largefresh tomato, chopped
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¼cupmilk
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salt to taste
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cayenne pepper
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8strips crisply cooked bacon, crumbled
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¼cupchopped green onions
Cooking Directions
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Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
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Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is transparent, about 5 to 8 minutes.
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Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
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Stir in bacon and green onions. Remove from heat and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories347 | |
| % Daily Value * | |
| Total Fat 22g |
28% |
| Saturated Fat 6g |
31% |
| Cholesterol 42mg |
14% |
| Sodium 884mg |
38% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 4g |
14% |
| Total Sugars 6g |
|
| Protein 18g |
|
| Vitamin C 33mg |
163% |
| Calcium 32mg |
2% |
| Iron 1mg |
7% |
| Potassium 633mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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