|Bacon/Salt pork||1⁄4 Pound, diced|
|Canned whole kernel corn||40 Ounce (2 Cans, No, 2 Can Size)|
|Green pepper||1 , finely chopped|
|Chili powder||To Taste|
Fry the bacon or salt pork lightly.
Drain the juice from the canned corn and save this liquor to use later.
Dump the corn into the hot skillet and let it sizzle for two or three minutes before stirring.
Drop into this the green pepper (or red pepper if you want it hot) and other seasonings.
When everything is mixed thoroughly, empty the corn liquor into the pan.
If this doesn't furnish enough moisture, add fresh or evaporated milk.
Let it simmer, with a top on the pan, until liquid substances have almost disappeared.
With tortillas replacing silverware, you'll have a real taste treat.