Preparation:
Remove husks and silks from corn, rinse ears. Cut kernels from cor 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 imuntes). 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 minuttes. |
