|Corn on the cob||4 Large (Ears)|
|Low fat milk||1⁄2 Cup (8 tbs), 1% milk fat|
|Lean bacon slice||2 , diced|
|Chopped onion||1 Cup (16 tbs)|
|Chopped sweet green pepper||1⁄2 Cup (8 tbs)|
|Chopped ripe tomatoes||2 Cup (32 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
1. Cut the corn niblets off of the cobs (you should have about 3 cups). Break the cobs into thirds, place in a medium-size saucepan, and add the milk. Cover and bring to a boil over high heat and simmer for 10 minutes, then discard the cobs.
2. Meanwhile, in a 12-inch nonstick skillet over moderate heat, cook the bacon for 5 minutes or until crisp, then transfer to paper towels. Discard all but 1 tablespoon of the bacon fat.
3. In the same skillet, saute the onion and green pepper, for 5 minutes or until soft. Add the corn niblets, tomatoes, thyme, salt, and pepper and simmer gently for 1 0 minutes. Stir in the milk and cook 5 minutes longer. Serve with Blackened Redfish.