St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Squaw Corn 

4-6 slices of bacon 
1 onion, chopped 
1 green pepper, chopped 
1-2 ripe tomatoes, chopped 
4-6 ears fresh corn, kernels cut off 
(may substitute 1 bag frozen corn) 
salt, pepper, and other spices to taste 
(cilantro, parsley, and/or basil, fresh is best) 

In medium skillet, fry bacon until crisp. Remove and drain. 
To bacon fat in skillet, add onion and green pepper and saute until tender. 
Add corn and saute briefly, then cover skillet and lower heat. 
Cook until corn is almost tender, then add tomatoes and seasonings and 
  cook until tomatoes are heated through but not mushy. 
Add bacon, crumbled, stir until heated through, and serve. 

You can make a meal out of this if you serve it with fresh bread. I have. 
One cautionary note....it's really best with tomatoes from the garden, 
which is why it's basically a summer dish with us. 

Jay, waiting impatiently for the tomatoes in my garden to turn red 

From: John & Jay Weigel 
Subject: Re: Recipes - corn & 'maters 
Date: Mon, 26 Jun 2000