Sauteed Corn
Recipe No. 591 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 591 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Corn — 100 ears*
- Salt — as needed
- Water, boiling — as needed
Bacon, diced — 1½ pounds
- Peppers, green, chopped — 8 ounces (½ No. 56 dipper)
- Pimientos, chopped — 7 ounces (¼ mess kit cup)
- Salt — 1 ounce (2 mess kit spoons)
- Pepper — as needed
Directions
- Remove husks and silk from corn. Clean thoroughly; cut corn from cob.
- Add a small amount of boiling salted water to corn. Cover and heat to boiling point; reduce heat and simmer 10 to 12 minutes or until corn is tender.
- Mix corn, bacon, green peppers and pimientos together; fry until peppers are tender.
- Add salt and pepper.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Corn — 8 ears Salt — to taste Water, boiling — to taste Bacon, diced — 2 oz Peppers, green, chopped — ⅔ oz Pimientos, chopped — ½ oz Salt — about ½ tsp Pepper — to taste
4 No. 10 cans whole kernel corn may be substituted for the 100 ears of fresh corn.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 591, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.