Corn O’Brien

For four

Four to six ears of corn depending on size of corn and/or appetites

One oz. butter

Two strips of bacon diced

One medium green bell pepper stem and seeds removed and diced

One medium red bell pepper stem and seeds removed (canned pimento can be substituted) the red pepper makes for a more attractive dish, but has little effect on flavor

One medium onion peeled and diced

For the best flavor corn should have been picked the day of cooking and never refrigerated. The dish can be made with frozen or even canned corn, but is not as good.

Boil water in a pot large enough to hold the corn. Put the ears of corn in the pot and bring back to a boil. Once the corn has started to boil, remove the pan from the heat cover and let sit for about five minutes. Then drain the corn. Very fresh corn requires very little cooking.

In a large sauté pan (non stick is fine) melt the butter, and then add the bacon and cook over medium heat until the bacon starts to become translucent. Add the chopped vegetables and cook until the bacon is cooked and the vegetables are soft.

While dealing with the vegetables, remove the kernels from the corn cobs. An easy way to do this is to put the cobs on the hole of the tube in an Angel cake pan and use a sharp knife to cut off the kernels, the kernels should stay put in the cake pan. You can discard the cobs or use them to flavor stock for corn chowder if you are ambitious.

Add the corn kernels to the vegetables in the sauté pan and heat through stirring lightly. You can add a bit of salt and pepper if you wish although the bacon and butter both contribute some salt to the dish.