Description Edit

Purchased from the Ketchum Estate in Texarkana, Texas in 1991. Dated 1932. This is another great recipe when the corn is plentiful. I love it and serve it all summer long.

Ingredients Edit

Directions Edit

  1. Fry Bacon until crisp.
  2. Drain on paper towel, reserving 2 tablespoons bacon grease.
  3. Dice the Bacon and set aside.
  4. Add the Onion to the grease and cook until soft.
  5. Husk the corn and cut kernels from ears and scrape the cobs of the moisture into the pan.
  6. Add the corn to the onions in the skillet and cook for 2–3 minutes.
  7. Add Bacon and season with salt and pepper.

Contributed by Edit

Cat's Recipes Y-Group

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