Corn with tomatoes and basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bacon; chopped |
| 3 | cups | Fresh corn kernels; 4-5 ears |
| 4 | Green onions; chopped | |
| 1 | small | Red bell pepper; seeded and chopped |
| 2 | Fresh tomatoes; seeded and chopped | |
| 2 | tablespoons | Chopped fresh basil |
| Salt and pepper | ||
Directions
In a large skillet, cook bacon over med-high heat, stirring until crisp.
Remove and drain bacon on a paper towel. Drain all but 2 teaspoons bacon drippings from skillet; return to heat. Add corn, onions and pepper; cook, stirring for 3 mins. Add tomatoes and cook covered until corn is tender, about 5-7 mins. Stir in basil, season with salt and pepper to taste.
Crumble reserved bacon over mixture and serve.
Source Good Times Magazine-Sept.1995 Formatted for Mastercook by Carol Floyd-c.floyd@...
NOTES : This recipe tastes super with all the nice fresh vegetables in the summer
Recipe by: Good Times Magazine-Sept. 1995 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998