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Ingredients
- 6 ears corn, husked and cleaned
- 6 slices bacon
- 1/2 large green bell pepper, chopped
Method
- Slice corn off of cob and scrape cob to release the milk.
- Set aside.
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Crumble and set aside.
- Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened.
- Add the corn and cook until tender.
- Stir in the crumbled bacon and cook 1 minute more.
- Serves 6.
