Publisher Photo
Publisher Photo
A friend of mine shared this recipe with me a number of years ago. It's a favorite with my brother, who is a big fan of corn.—Cathy Steinkuhler, Burr, Nebraska
Recommended: Grandma's Best Suppers
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 packages (10 ounce each) frozen corn, thawed
  • 1 cup (8 ounces) process cheese sauce

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings until tender. Stir in the corn, process cheese and bacon. Cook and stir for 2-4 minutes or until cheese is melted. Yield: 6-8 servings.
Originally published as Sunday Best Corn in Country Woman July/August 2003, p35

Nutritional Facts

3/4 cup: 220 calories, 17g fat (9g saturated fat), 31mg cholesterol, 666mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 packages (10 ounce each) frozen corn, thawed
  • 1 cup (8 ounces) process cheese sauce
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in the drippings until tender. Stir in the corn, process cheese and bacon. Cook and stir for 2-4 minutes or until cheese is melted. Yield: 6-8 servings.
Originally published as Sunday Best Corn in Country Woman July/August 2003, p35

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