Old Corn Diabetic recipe

Old Corn Recipe Makes 4 servings, generous 1/2 cup each Ingredients 2 slices bacon 2 teaspoons canola oil 3 cups fresh corn kernels (about 4 ears) or 3 cups frozen corn ¼ teaspoon freshly ground pepper ? cup nonfat milk, plus more if needed Old Corn Instructions 1. Cook bacon in a large heavy skillet over medium heat until crispy, 2 to 4 minutes per side. Drain the bacon on a paper towel; discard fat. Heat oil in the same pan over high heat. Add corn and pepper and cook, stirring often, until the corn begins to brown, 4 to 5 minutes. 2. Add milk and bring to a simmer, stirring to scrape up any browned bits. Reduce heat to medium-low and simmer until most of the milk has evaporated, about 5 minutes. Add more milk to prevent sticking, a tablespoon at a time, if the liquid boils away before the corn is tender. Remove from the heat. Crumble the bacon into the corn; stir to combine. Serve immediately. Old Corn Tips Cover and refrigerate for up to 3 days. Old Corn Nutrition Information Per serving: 141 calories; 5 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 22 g carbohydrate; 5 g protein; 3 g fiber; 113 mg sodium; 335 mg potassium. Nutrition bonus: Vitamin C (15% daily value). 1 1/2 Carbohydrate Servings Exchanges: 1 1/2 starch, 1 fat Diabetic Recipes Diabetic Recipes