I love my little grand-girls!
■ Makes 6 to 8 servings
3 tablespoons bacon drippings or butter
1 small red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
4 cups fresh or thawed frozen corn kernels
2 garlic cloves, finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons fresh marjoram or oregano leaves
2 teaspoons salt, or to taste
Black pepper
1. In a large skillet, melt the drippings over medium-high heat. Stir in the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes.
2. Stir in the corn, garlic, thyme, marjoram, salt, and pepper to taste. Cook, stirring occasionally, until the corn is just done, about 5 minutes. Check the seasoning and serve hot.
A Note from Miss Kay
You can’t beat fresh corn in the summer, but this dish is also perfect for fall. It’s colorful and delicious!