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.