I CLIPPED this recipe many years ago, and it remains one of our favorites. My husband and I love all the ingredients in it, plus it doesn't require a lot of time to prepare. With a simple green salad, it can make a complete meal. -Donna Brockett, Kingfisher, Oklahoma
Featured In: 22 Ways to Eat Corn on the Cob This Summer
- 2 bacon strips, chopped
- 1 cup whole kernel corn
- 2 tablespoons finely chopped onion
- 1/2 cup chopped fresh tomato
- 1/4 teaspoon dried basil
- Salt and pepper to taste
- In a small skillet, cook bacon over medium until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add corn and onion to skillet; cook and stir over medium heat until onion is tender.
- Add tomato and basil. Reduce heat to low; cover and cook for 5-7 minutes or until vegetables are tender, stirring occasionally. Add bacon; season with salt and pepper. Yield: 2 servings.
Originally published as Corn Medley in Reminisce January/February 1997, p45
Reviews for Corn and Bacon Medley
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 25, 2015
"Delicious and easy sums it up."
Reviewed Jul. 5, 2009
"This was recipe was very easy to make and it was delicious! The combination between the bacon and the corn along with salt and pepper made this side dish more popular than the main dish!"