SOUR CREAM CORN

6 ears fresh 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
1 tablespoon chopped parsley

Preheat oven to 350 degrees F. Grease a 1 quart casserole.

Remove husks and silks from corn, rinse ears. Cut kernels from corn to measure 2 cups; set aside.

Fry bacon; drain and crumble. Set aside.

Saute onion in margarine.

Blend flour, salt and pepper into onions. 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 the crumbled bacon. Spoon into prepared casserole; top with parsley and remaining bacon.

Bake at 350 degrees F for 25 to 30 minutes.

Servings: 4 to 6
Adapted from source: Florida Department of Agriculture and Consumer Services