Corn is and always has been a family favorite! Corn on the cob, creamed corn, corn pudding, corn souffle, and this recipe for souteed corn (some Southerners call it fried corn, but to me it's sauteed & not fried!). Once again, this recipe is versatile; you can omit the onion and green peppers or add chili peppers or pimentos. It will always bring a smile to your face!
I served this for my recent Hurricane Sandy meatloaf night dinner along with simple green peas & onions, chunky garlic mashed potatoes, and cream of pumpkin soup.
Servings: about 10
2
16-ounce packages frozen corn
1
8-ounce package bacon pieces
2-3
Tablespoons butter
1
small onion, chopped
1
green pepper, chopped
Salt
& pepper to taste
Melt
butter in large skillet over medium heat.
Place onion and green peppers in skillet and cook until tender, about
ten minutes.
Add
bacon pieces and corn. Stir well and
cook until tender, about 15-20 minutes.
Salt
& pepper to taste.
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