SKILLET CORON IRON COR
• 2 large corn ears, on the skin
• 5 ounces of thickly sliced hickory bacon
• 3 cloves of garlic, chopped
• 1/2 Vidalia onion, diced
• 4 tablespoons of unsalted butter
• 2 tablespoons of chopped Italian parsley
• Salt and freshly ground black pepper
• 1/2 cup mozzarella whole milk
Preheat the oven to 375 F.
Place the corn on a baking sheet and bake for 45 minutes. Turn on the oven.
Let the corn cool for about 15 minutes, then remove the skin and the rest of the silk. Cut corn kernels from the cob. Remove the cob.
In a large skillet, cook the meat until crisp, about 5 minutes. Add the onions and garlic and cook, stirring constantly, until the onions are translucent. Add butter and stir until it melts, then add corn and cook for a few minutes before removing from the fire. Stir in parsley and season with salt and pepper.
Divide the corn mixture between individual cast iron pans and sprinkle with cheese. Bake until the cheese has melted and started to brown. Serve hot.
According to a recent study by the University of Texas Medical Branch, a protein powder drink (depending on size) can give your body more protein that can be used effectively. Adults need about 0.4 grams of protein per pound of body weight per day.
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