Mardi Gras week is upon us. Wishing we could be down there to enjoy all the fun, but we couldn't this year. Instead we are doing a few meals to remind us of the great cuisine we enjoy down in Louisiana. This is a great side to a spicy meal to help cool it down. Tons of flavor and a nice change of pace from plain old corn. :)
- 6 ears corn, husked & cleaned OR large bag frozen corn defrosted
- 2 Tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1/2 green bell pepper, chopped
- 1 large fresh tomato, chopped
- 2 cloves garlic, minced
- 1/4 cup milk
- 1/4 cup green onions, chopped
- 8 strips bacon, crisply cooked & crumbled
- salt, to taste
- cayenne pepper or hot sauce, to taste
- *Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside OR large bag of corn defrosted.
- Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, garlic, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer (10 mins if using frozen corn), stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper or hot sauce . Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
Slightly Adapted from: Allrecipes
Linked to: Weekend Potluck