Cowboy Corn Saute
2 (1 lb.) cans whole kernel corn, drained
1/4 lb.
bacon, diced
1 green
pepper, chopped (1/2 cup) onion salt to taste
chili powder
to taste
black pepper
to taste
1/2 teaspoon
celery seed
Cook bacon until crisp; remove bits and saute
well-drained corn (reserving liquid) until lightly browned, stirring
occasionally. Add green pepper and seasonings. Toss lightly. Add 1/4 to 1/2 cup
of the reserved liquid; simmer until liquid has disappeared. Sprinkle with
bacon bits and serve.
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