Sunday, April 25, 2010

Seasoned corn with bacon

is recipe came on the same page in the magazine as the Texas Burgers.  I made less alterations to this recipe than the burger recipe, but I did alter it some.  This was super yummy.  It was awesome just because it was cooked in the bacon pan and had bacon, but the seasonings were also very nice.  Not overdone, just right.  Brandon described it as a corn chowder taste without being soup.  I should have made more because everyone wanted seconds.  This is how I made it.  Next time I'll add more corn, onions and probably seasonings, but probably not more bacon.

  • 4 strips bacon
  • 3 cups frozen corn
  • 2 Tablespoons chopped onion
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon lemon-pepper
  • 1/4 dried basil
  1. Cook bacon in a large skillet until crisp.  Remove, drain on paper towels.  Pour bacon fat out of the pan. 
  2. Saute onion briefly in any grease remaining on the bottom of the pan.  (Original recipe purposely saved 1/2 teaspoon and was 1/2 as much.  I thought it worked wonderfully well in the tiny bit that didn't pour out of the pan and was less fattening.)  Add remaining ingredients and continue sauteeing until corn is tender.  Crumble bacon while corn is cooking.  Stir in bacon when corn is done.

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