Cajun corn and bacon
Ingredients
6 ears corn, husked and cleaned
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 large fresh tomato, chopped
¼ cup milk
salt to taste
cayenne pepper
8 strips crisply cooked bacon, crumbled
¼ cup chopped green onions
Directions 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. Heat oil in a large skillet over medium-high
heat. Add onion and 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 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. Stir in bacon and green onions. Remove from heat
and serve.
No comments:
Post a Comment