Ingredients
- 2 slices bacon
- 2 teaspoons canola oil
- 3 cups fresh corn kernels (about 4 ears) or 3 cups frozen
- 1/4 teaspoon freshly ground pepper
- 2/3 cup nonfat milk, plus more if needed
Cooking Directions
Step 1
Cook bacon in a large heavy skillet over medium heat until crispy, 2 to 4 minutes per side. Drain the bacon on a paper towel; discard fat. Heat oil in the same pan over high heat. Add corn and pepper and cook, stirring often, until the corn begins to brown, 4 to 5 minutes.
Step 2
Add milk and bring to a simmer, stirring to scrape up any browned bits. Reduce heat to medium-low and simmer until most of the milk has evaporated, about 5 minutes. Add more milk to prevent sticking, a tablespoon at a time, if the liquid boils away before the corn is tender. Remove from
the heat. Crumble the bacon into the corn; stir to combine. Serve immediately.
Nutrition Info
- Serving: Per serving
- Calories: 141
- Carbohydrates: 24g
- Fat: 5g
- Protein: 7g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 5mg
- Potassium: 335mg
- Sodium: 134mg
- Exchanges: 1 1/2 starch, 1 fat
- Carbohydrate Servings: 1 1/2