Cajun Corn Recipe
Ingredients
| 4 large ears corn on the cob | ||
| Milk fat | 1/2 Cup (16 tbs) | |
| Lean bacon slice | 2 , diced | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1/2 cup chopped sweet green pepper | ||
| 2 cups chopped ripe tomatoes | ||
| Dried thyme leaves | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
1. Cut the corn niblets off of the cobs (you should have about 3 cups). Break the cobs into thirds, place in a medium-size saucepan, and add the milk. Cover and bring to a boil over high heat and simmer for 10 minutes, then discard the cobs.
2. Meanwhile, in a 12-inch nonstick skillet over moderate heat, cook the bacon for 5 minutes or until crisp, then transfer to paper towels. Discard all but 1 tablespoon of the bacon fat.
3. In the same skillet, saute the onion and green pepper, for 5 minutes or until soft. Add the corn niblets, tomatoes, thyme, salt, and pepper and simmer gently for 1 0 minutes. Stir in the milk and cook 5 minutes longer. Serve with Blackened Redfish.
2. Meanwhile, in a 12-inch nonstick skillet over moderate heat, cook the bacon for 5 minutes or until crisp, then transfer to paper towels. Discard all but 1 tablespoon of the bacon fat.
3. In the same skillet, saute the onion and green pepper, for 5 minutes or until soft. Add the corn niblets, tomatoes, thyme, salt, and pepper and simmer gently for 1 0 minutes. Stir in the milk and cook 5 minutes longer. Serve with Blackened Redfish.
Chef
