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Side Dishes >  Vegetables >  Native American >  Comanche Corn >

 

Comanche Corn

• 1 onion, peeled & diced

• 1⁄2 LB bacon, cooked & diced

• 8 ears corn, shucked & washed

• 1 bell pepper, seeded & diced

• 1 can (4 oz.) chilies

• 1 tsp. minced garlic

• Salt & black pepper to taste

Fry bacon in a large skillet; place on paper towels and allow to cool. Tear bacon into small pieces. Leave bacon grease in the skillet and set aside. Shuck and wash the corn. Using a knife, slice kernels from the corn cobs. Sauté onion in reserved bacon grease until translucent. Add corn, bacon pieces, chilies, garlic, salt and black pepper. Simmer on low until heated through, stirring often. Serve.

 

Related Link:

• Food Fare Culinary Collection: Native American Cuisine

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