Friday, July 3, 2015

Sauteed Corn with Bacon and Green Onions

Corn is in season from May through September but peaks in late summer. Look for ears that are fully encased in bright green husks and topped with golden brown tassels. Pull back just enough of the husks to make sure the kernels are in tight rows. Corn begins to lose its natural sweetness as soon as it is picked, fresh corn is best eaten the day it is purchased.

This easy recipe Sauteed Corn with Bacon and Green Onions will sure have your family asking for more.

Sauteed Corn with Bacon and Green Onions
Recipe by Christine Lamb (Christine's Pantry), 2015. All rights reserved.
2 cups corn kernels
2 strips bacon, cooked and crumbled
salt and pepper
1 green onion, chopped
1/2 teaspoon dried parsley

Cook bacon in skillet over medium high heat, about 4 to 5 minutes, turning occasionally, until brown.
Add corn kernels, add salt and pepper. Stirring often, cook about 5 minutes, until tender. Stir in green onions. Sprinkle with parsley and serve. Enjoy!

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