A recipe handed down to Tom Edelen, by his Grandmother-in-Law, who died in 1962.

Fresh Corn ( at least one cob per person)
Chopped Celery
Chopped Onoin
3 Slices Bacon
Clean corn removing the shucks and silk.Fry chopped bacon till crisp, drain crumble and set aside.
Using 2 or 3 Tablespoons of fat from the bacon, saute the chopped celery and onion. Saute until transparent.
Add crushed bacon and corn, turn down heat to medium or medium low.
Cover, and stir several times.
Cook for 15 to 20 minutes.
You can let it set, covered, on low for an hour if needed, just stir every now and then.

Tom Edelen


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