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Corn on the cob with Bacon

360 calories per serving

ingredients

serves 4
4 fresh corn cobs
3.5 litres (6 pints) water
salt
100 g (4 oz) butter
100 g (4 oz) thin, rindless rashers streaky bacon

method

1. Strip the outer green leaves from the cobs, pull off the silky threads and shorten the stalks if necessary.

2. Bring the water and a little salt to the boil in a large saucepan. Add the corn cobs, cover the pan and boil for 15-20 minutes, depending on thickness. Then drain the cobs.

3. Melt the butter in a large frying pan and fry the cobs, turning them frequently and sprinkling with salt.

4. In a second frying pan, fry the bacon until crisp and golden brown, and serve it with the corn cobs.

Serve with: bread.

Young corn cobs do not need boiling, but can be sauteed in oil over a low heat for about 10 minutes, until brown all over. (Simply reduce the quantity of butter and omit the bacon if on a low-fat diet. The corn cobs will still be tasty!)

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