Emily Vaartstra | Crumbs
Emily Vaartstra | Crumbs
In college it can be hard to spice up meals without spending more money than you want to or simply not having the resources. This Creole corn dish is really easy to make and it uses plenty of fresh ingredients that won’t burn a hole in your pocket. Not only is it a refreshing new way to eat vegetables, but it adds a nice kick to it as well. This recipe makes for six servings, but you can cut the batch into half.
Ingredients
- 6 ears of corn (or use frozen or canned corn)
- 4 slices bacon, finely chopped
- 5 scallions, finely chopped
- 1 green bell pepper, finely chopped
- 1 clove garlic, minced
- 1 tsb fresh parsley
- 2 tsp thyme, minced
- 1 tsp hot sauce (Tabasco or favorite)
- 1 tsp salt and pepper
Directions
- Shave kernels of corn off the cob and cook till done. Remove and set aside.
- Cook bacon in a skillet till crisp. Set the bacon in a bowl lined with a paper towel so the grease can drip.
- In the same skillet, fry scallions, green pepper and garlic for two minutes.
- Add the corn back into the skillet and stir.
- Remove from the burner and add bacon, parsley, thyme, hot sauce, salt and pepper. Mix well and serve.