Friday, March 19, 2004

As taste-tested at Detroit TASTEfest. Two words: Ba. Con.

Serves: 12
Preparation time: 15 minutes
Total time: 40 minutes

“The recipe for this deliciously sweet and spicy dish, a favorite at Detroit’s Sweet Georgia Brown, was given to the white-tablecloth restaurant by Pastor Marvin Winans of Perfecting Church. Make it right; only corn cut off the cob will do.”

12 ears of corn
5 to 8 strips of bacon
1/2 cup diced green pepper
1/2 cup diced yellow pepper
1/2 cup diced red pepper
1/4 cup diced red onion
2 cloves garlic, peeled, minced
1 tablespoon black pepper
1 tablespoon seasoned salt
1/2 cup sugar
1/2 cup cornstarch
Chopped parsley for garnish, optional

Shuck the corn, then rinse and shave the kernels off the cob scraping to release the milky juices; set aside. You should have about 8 cups of kernels.

In a large skillet fry the bacon until crisp and reserve the bacon drippings.

Transfer bacon drippings to a saute pan and heat over medium heat. Add the green, yellow and red pepper to the pan along with the corn, onion, garlic, pepper and seasoned salt. Let it cook, while stirring, for 10 to 15 minutes or until the corn and peppers are tender, then stir in the sugar and cornstarch. Cook about 3 to 5 minutes until the sugar and cornstarch are incorporated. Chop the bacon and add it to the pan. If the corn begins to stick, just add a little butter.

196 calories (30% from fat), 7 grams fat (3 grams sat. fat), 33 grams carbohydrate, 4 grams protein, 298 mg sodium, 7 mg cholesterol, 9 mg calcium, 3 grams fiber