Iowa Fresh Corn Medley

4 cups fresh sweet corn

1 medium green pepper, chopped

1 small purple onion, chopped

3 tbsp. butter

1/4 cup hot water

2 ounces diced pimentos, drained

1 tbsp. honey

1tsp. salt

2 tsp. roasted garlic and fresh herbs seasoning

Dash pepper

1/2 cup shredded cheddar cheese

4 strips of thick bacon, smoked and crumbled

1. In a large skillet, saute the green pepper and onion in butter until tender. 

2) Add the corn, water, diced pimentos, honey, salt and pepper. 

3) Bring to a boil. Reduce the heat; simmer, uncovered for 8-10 minutes or until the corn is tender.

4) Sprinkle with cheese and bacon

5) Bacon was smoked at 225 degrees for 2 1/2 hours using cherry wood. Then, cut with meat scissors into bacon bits after resting for 15 minutes. 

Growing up on a Centennial Farm with 4 siblings, there was always corn and bacon served at least once every 24 hours as a snack or with a meal. We planted a large garden every summer and canned our produce to eat through the winter months. There were sweet and savory recipes, but this one was my go-to recipe as it is hearty, tasty, easy to make and made with all homegrown ingredients. 

Iowa sweet corn and bacon are staple foods for every Iowan living in the Heartland and this seemed to be fitting for this great Iowan medley recipe. All produce was homegrown.