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Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
"I always make this when sweet corn is in season after we have had lots of corn on the cob," says contributor Bev Kennel.
• 3 tablespoons butter
• 1 cup / 250 ml green pepper (chopped)
• 1/2 cup / 125 ml onion (chopped)
Melt butter in frypan. Saute green pepper and onion 2 minutes.
• 4 cups / 1 L corn
• 1/4 cup / 60 ml water
• 1 tablespoon honey
• 1 teaspoon salt
• pepper to taste
• 2 tablespoons red sweet pepper (diced; optional)
Add and stir well. Cover and cook over medium heat 10-12 minutes.
• 1/2 cup / 125 ml cheddar cheese (shredded)
• 4 slices bacon (cooked and crumbled)
Sprinkle over corn and serve.
Bev Kennel, Powhatan, Virginia
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