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.)
- 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
- 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