Theresa Schmidt--Bacon Corn

Published: Oct. 28, 2003 at 6:40 PM CST|Updated: Jul. 15, 2005 at 2:16 PM CDT
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Bacon Corn


Bacon (between ½ and 1 pound)
Frozen Corn (I use the biggest family size package I can find and sometimes more)


Salt and pepper Chop at least ½ pound of bacon and fry until crispy. Remove bacon bits with slotted spoon and set aside. Cook the frozen corn in the bacon grease until all water evaporates. While cooking add plenty of salt and black pepper to taste. When to my liking, the corn is just a touch on the chewy side. Right before serving add bacon bits and mix lightly. My husband and kids love this dish, but since it's fattening and not too heart healthy, I only cook it several times a year. (Those who refuse to eat stuff like this don't live longer. It only seems longer.) My mom used to make this when I was a kid. She grew up in a small farming community in Kansas where there was always plenty of fresh corn during the summer. But you don't need fresh corn for this dish to become a family favorite.)