Comanche Fried Corn - cooking recipe

Ingredients

1 large onion, diced
1/2 lb bacon (cooked and diced)
8 ears corn
1 bell pepper, diced
1 (4 ounce) can ortega canned chilies (any heat) (optional)
1 teaspoon garlic
1 pinch salt and black pepper

Preparation

First, fry the bacon. Let it cool and tear into small pieces.
Leave the grease in the pot and set aside.
Shuck and wash the corn. Make sure you get all the silk.
With a sharp knife, slice the kernels off of the cob. Then keep scraping until you reach the cob to get all the juice and corn.
Saute the onion in the reserved grease until they are clear.
Add the corn, bacon, chiles, salt & pepper and the garlic.
Simmer over a low heat and stir often so it doesn't stick.
When it's heated through, drain the grease if preferred and serve.
Note: This calls for fresh corn, but it's super easy to use canned or frozen.