comanche recipe

INGREDIENTSNutrition

SERVINGS 6UNITS US

• 1large onion, diced
• 1⁄2lb bacon (cooked and diced)
• 8ears corn
• 1bell pepper, diced
• 1(4 ounce) canortega canned chilies (any heat) (optional)
• 1teaspoon garlic
• 1pinch salt and black pepper

DIRECTIONS

1. First, fry the bacon. Let it cool and tear into small pieces.
2. Leave the grease in the pot and set aside.
3. Shuck and wash the corn. Make sure you get all the silk.
4. With a sharp knife, slice the kernels off of the cob. Then keep scraping until you reach the cob to get all the juice and corn.
5. Sauté the onion in the reserved grease until they are clear.
6. Add the corn, bacon, chiles, salt & pepper and the garlic.
7. Simmer over a low heat and stir often so it doesn't stick.
8. When it's heated through, drain the grease if preferred and serve.
9. Note: This calls for fresh corn, but it's super easy to use canned or frozen.