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Your family will be sweet on this summery side dish that combines corn "off" the cob with green pepper, bacon, cheddar cheese and honey. It's just as delightful with frozen corn. —Susan Paden Mexico, Missouri
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Nutritional Facts 3/4 cup equals 263 calories, 14 g fat (8 g saturated fat), 35 mg cholesterol, 711 mg sodium, 31 g carbohydrate, 4 g fiber, 8 g protein.
Originally published as Fresh Corn Medley in Taste of Home June/July 2008, p39
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Reviewed on Mar. 05, 2012 by Sager
I have prepared many times. I am consistently asked for the recipe.
Reviewed on Jul. 10, 2011 by leighannwoj
Great flavor! I substituted red bell pepper for the pimento and added it to the saute pan with the green pepper and onion. I had three ears of corn on hand, and I found that each ear made about one cup, so I would say that to make a full batch, you'd need at most five ears of corn, not nine. I've been experimenting with different seasonings and spreads for corn this summer and between this recipe and one I tried for cilantro-lime butter, my husband says he's not sure he'll ever be able to eat a regular piece of corn again!
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