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Add a photoIf you don't have time for fresh corn you can always use 1 1/4 c of shoepeg corn with 1/4 c cream corn...
Ingredientes
- 4 ears corn, husked and cleaned
- 1 tablespoon and 1 teaspoon vegetable oil
- 2/3 large onion, thinly sliced
- 2/3 cup green bell pepper, chopped
- 2/3 large fresh tomato, chopped
- 2 tablespoons and 2 teaspoons milk
- salt to taste
- cayenne pepper
- 2 tablespoons and 2 teaspoons chopped green onions
- 5 strips crisply cooked bacon, crumbled
Direcciones
- 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, add milk to bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes.
- Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil.
- Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer.
- Stir in green onions and bacon. Remove from heat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 194 | 75% |
| Total Fat 21.64g | 27% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.12g | |
| Cholesterol 26mg | 9% |
| Sodium 314mg | 13% |
| Potassium 319mg | 9% |
| Total Carbs 11.17g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.75g | 3% |
| Protein 6.26g | 10% |
