Stewed Corn

Dorothy Byrnside, F.M.S.

  • 12 large ears tender corn
  • 3 medium fresh tomatoes or 17 oz can whole tomatoes
  • 1 cup minced onions
  • 1 tsp sugar
  • 2 Tbsp parsley
  • 1 Tbsp green bell pepper, minced
  • 2 Tbsp onion tops
  • 1/2 lb salt meat, boiled to remove salt
  • 2/3 cup cooking oil

Score the ears of corn down each row with knife, then cut from cob with knife. Press out all pulp. Add chopped tomatoes and onions to corn. After meat has been boiled, fry to a golden brown. Add corn, onions, and tomatoes. Let stew or sauté for about 40 minutes, stirring frequently. Add 1 1/2 cups of water, parsley, onion tops, and bell pepper. Salt and pepper to taste.

Cook about 30 more minutes.

Serves 8.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.