6 Servings 10 min Cook
6 Ear, medium (6-3/4" to 7-1/2" long) yiel Corn
6 Strip Bacon
1/2 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
Slice corn off of cob and scrape cob to release the milk.
Set aside.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
Retain 2 tablespoons of the bacon grease in the pan and fry pepper until just softened.
Add the corn and cook until tender.
Stir in the crumbled bacon and cook 1 minute more.
