| Sour Cream Corn
6 slices bacon
2 tablespoons chopped onions
2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup sour cream
6 ears fresh corn
1 tablespoon chopped parsley
Remove husks and silks from corn, rinse ears. Cut kernels from corn to
measure 2 cups. Fry bacon; drain and crumble. Set aside.
Saute onion in butter; blend in flour, salt and pepper. Gradually add
sour cream, stirring until mixture is smooth. Heat just to boiling; add
corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining
bacon. Bake at 350 degrees for 25 to 30 minutes.
Serves 4 to 6