Sautéed Corn

Some of the best recipes are simple…letting the really fresh taste of garden vegetables shine through.  This recipe from Practical Produce is one of those.  I made just two servings for our lunch, so I’m giving both my recipe and the original 6 servings.  I don’t have a cost because everything except the optional bacon was from the garden.  I have made this with frozen corn too, and while not as good, it can perk up winter appetites.

                                        Sautéed Corn

2 Servings	6 Servings
2 Tablespoons  Green Pepper -- chopped	1/3  Cup  Green Pepper -- chopped
2 Tablespoons  Onion -- chopped	1/3  Cup  Onion -- chopped
1  Tablespoons  Butter	3      Tablespoons  Butter
1  Cup   Corn -- Fresh cut	3      Cups  Corn -- Fresh cut
1/4      Teaspoon  Salt	3/4  Teaspoon  Salt
Dash  Pepper	1/4  Teaspoon  Pepper
1-2 Slices Bacon             (Optional)	4-6 Slices Bacon           (Optional)

• Sauté pepper and onion in butter until soft.  Stir in corn and seasonings.  Cover and cook 8-10 minutes, stirring once or twice.
• If desired, fry 4-6 slices bacon.  Remove bacon and reserve 3 tbsp. drippings.  Sauté the vegetables in the drippings.  Eliminate salt.  Cover and cook 8-10 minutes, stirring once or twice.  Sprinkle with crumbled bacon before serving.