Ingredients

• 6 earss corn , husked and cleaned
• 2 tablespoons vegetable oil
• 1 large onion , thinly sliced
• 1 cup green bell pepper , chopped
• 1 large fresh tomato , chopped
• 0.25 cups milk
• salt to taste
• cayenne pepper to taste
• 8 stripss crisply cooked bacon , crumbled
• 0.25 cups chopped green onions

Instructions

1. 1 Gather all ingredients.
2. 2 Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is tender, about 5 to 8 minutes.
4. 4 Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil.
5. 5 Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
6. 6 Stir in bacon and green onions. Remove from heat and serve.

Nutrition per serving