- Recipes Home
- Interest Groups
Cowboy Corn Recipe
|Bacon/Salt pork||1⁄4 Pound, diced|
|Canned whole kernel corn||40 Ounce (2 Cans, No, 2 Can Size)|
|Green pepper||1 , finely chopped|
|Chili powder||To Taste|
Serving size: Complete recipe
Calories 795 Calories from Fat 207
% Daily Value*
Total Fat 24 g36.4%
Saturated Fat 5.2 g25.9%
Trans Fat 0 g
Cholesterol 30 mg
Sodium 680.6 mg28.4%
Total Carbohydrates 121 g40.2%
Dietary Fiber 32.5 g130%
Sugars 73 g
Protein 29 g58.3%
Vitamin A 17.2% Vitamin C 219.6%
Calcium 5.2% Iron 5.3%
*Based on a 2000 Calorie diet
Drain the juice from the canned corn and save this liquor to use later.
Dump the corn into the hot skillet and let it sizzle for two or three minutes before stirring.
Drop into this the green pepper (or red pepper if you want it hot) and other seasonings.
When everything is mixed thoroughly, empty the corn liquor into the pan.
If this doesn't furnish enough moisture, add fresh or evaporated milk.
Let it simmer, with a top on the pan, until liquid substances have almost disappeared.
With tortillas replacing silverware, you'll have a real taste treat.