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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My father likes to make this when we go camping. But it's great anytime. It works for lunch or dinner, and even makes a great salad cold. My dad adapted this from a Comanche recipe that he'd been given a long time ago. Comanche's are a nomadic Native American tribe that roved the southern Great Plains concentrating around Oklahoma, Texas, California, and New Mexico. Ingredients:
1 large onion, diced |
1/2 lb bacon (cooked and diced) |
8 ears corn |
1 bell pepper, diced |
1 (4 ounce) can ortega canned chilies (any heat) (optional) |
1 teaspoon garlic |
1 pinch salt and black pepper |
Directions:
1. First, fry the bacon. Let it cool and tear into small pieces.
2. Leave the grease in the pot and set aside.
3. Shuck and wash the corn. Make sure you get all the silk.
4. With a sharp knife, slice the kernels off of the cob. Then keep scraping until you reach the cob to get all the juice and corn.
5. Sauté the onion in the reserved grease until they are clear.
6. Add the corn, bacon, chiles, salt & pepper and the garlic.
7. Simmer over a low heat and stir often so it doesn't stick.
8. When it's heated through, drain the grease if preferred and serve.
9. Note: This calls for fresh corn, but it's super easy to use canned or frozen.
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