2 cups shelled lady peas
4 ears fresh corn, cooked
4 slices bacon or country ham
2 shallots or green onions
Place peas in a medium saucepan. Cover with water; bring to a boil. Reduce heat; simmer until crisp-tender, about 30 minutes. Drain. Cut kernels from ears of corn. Place country ham or bacon in large skillet. Cook until crisp and browned. Remove from pan and chop or crumble. Discard all drippings except 2 tablespoons. Return pan to heat. Add shallots; sauté 5 minutes. Add peas, corn and bacon. Heat thoroughly.
bacon recipe courtesy of: "Southern-Style Veggie Plate," Relish Magazine, July 2009 | 341 Cool Springs Boulevard, Suite 400, Franklin, Tennessee 37067