4 slices of bacon
1/4 cup finely chopped onion
3 cups fresh corn, cut from cob
1 sm. Green pepper, chopped
1/4 tsp. salt
Fry bacon in a large skillet until crisp, remove bacon, reserving the drippings. Crumble bacon and set aside. Add green pepper and onion to drippings in skillet; cook over medium heat, stirring constantly, until vegetables are crisp-tender. Stir in corn, and cook over medium heat 8 to 10 minutes, stirring frequently. Stir in salt. Top with bacon. Yields about 4 servings.
Submitted by Ella Robbins Daughter of Ruby & Roy Stewart
In memory of Mom
Why is it that no matter how hard you try to follow the directions it never tastes as good as when Mom made it???