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45 minutes 8 Servings Print RecipeEmail Recipe


8cupfresh corn kernels with liquid (about 10 to 12 ears of corn)
2largeonions (chopped)
2largegreen peppers (seeded and chopped)
1⁄4cupbacon drippings
4 tomatoes (chopped)
1 1⁄2teaspoonsalt
1⁄2teaspoonground black pepper


Cut corn kernels from cob; scrape cobs with back of knife to remove pulp and juice (about 8 cups kernels and liquid); reserve.

Saute onions and green peppers in bacon drippings in large skillet until soft, about 4 minutes. Add tomatoes and sugar; cook uncovered 3 minutes. Reduce heat to medium. Add reserved corn kernels and liquid, the milk, salt and pepper. Cook, stirring constantly, until corn is tender and mixture is creamy, 8 to 10 minutes. Stir in butter.

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