Inspiration:My Grandma Lois used to make this recipe while camping and has passed it down to my mother and now on to me. It's reportedly an old Girl Scout recipe, although I can't find a similar version online.
This recipe dates back to at least the 1950s. Since the use of the term "squaw" may now be considered derogatory, please let me know if you think the recipe title should be modified.
(Also corn and an onion from our CSA.)
Ingredients:
- 1 large onion, minced
- 6-8 strips of bacon, cut into 1-inch wide pieces
- 3 cups of corn kernels (cut from 4 ears of corn) or about 16-oz frozen corn
- Kosher salt and freshly-ground black pepper
Instructions:
- Place onion and bacon in a large skillet and cook, over medium heat, until bacon is rendered and onion is soft and beginning to carmelize, 15-20 minutes. Remove some bacon drippings, if necessary.
- Add corn kernels and cook an additional 3-5 minutes.
- Season with salt and pepper.
Notes: The bacon will not be super crispy. If you want crispy bacon, cook it in batches first, remove, and drain on paper towels. Cook the onion in the bacon drippings and proceed with the rest of the recipe, adding in the cooked bacon at the end.
Tim's Rating: 9/10
Liz's Rating: 9/10
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9 comments:
Can you believe I've only had corn once this summer? I suck. This looks great, so I want to make it while I have the chance!
Somehow, "Native American woman corn" just doesn't have the same ring.
I got nothin'. :(
I love simple recipes like this. It will go over amazingly well in my household, since bacon instantly elevates a mediocre dish to an out-of-this world dish. Great idea!
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was just going through my Grandmother's Church cook book and had found Squaw Corn. Had never heard of it, so looked it up and found yours. Theirs did not have the onions in. The Cook book is not dated, but I know it's from the early 1950's or earlier. I was born in 1950 and my Grandmother had this book for as long as I can remember. It was printed by The Ladies' Aid Society of Trinity Lutheran Church, Cleveland, OH.
I think the name should stand. I was a Girl Scout in the 1950’s, and vividly remember having squaw corn every summer at GS Camp. I hated it, lol. But when I read the recipe, I can’t understand why. There’s nothing in it that I wouldn’t eat. Just being a finicky kid I guess.
One of my absolute favorite desserts at camp was warm gingerbread with a peach sauce. I don’t recall if it had a unique name like the corn, but I sure wish I could find that recipe. If anyone reads this, and can help me find the recipe, I would be delighted. Thanks
Was a Girl Scout and attended GS camp in RI in the sailing unit in the 50's We were gone from camp all day sailing and had to cook/make our lunches every day. This was a favorite of mine and have been looking for the recipe to make sure I remembered all the ingredients.I introduced this recipe to my family when I came home from camp. My grandmother used to call it Squawk Corn as I don't believe she heard the name clearly. You could consider that for a rename, but I think the name should stand.
My mother taught this to me. She would have made it during the 1930's. We had it over buttered toast points for lunch but she said it should be over crackers. I think it was made over a campfire,too.
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