Tuesday, June 25, 2013

Creamed Corn with Bacon

I'm convinced that if you put "with bacon" in the title of almost any recipe, more people will make it!  Don't you agree?  Creamed Corn sounds good and all, but Creamed Corn with Bacon....much better!

I've got a fabulous straight forward Creamed Corn recipe on here already, but if you love bacon (& onions and garlic and jalapenos!), this is the one for you!  We like to serve it with our Chicken Cordon Bleu as a side dish, but I could eat it as a main dish...which is what I usually do for lunch the next day with the leftovers.  Heat up a big bowl and dig in....y.u.m!  It is also a perfect side to go with any grilling you'll be doing throughout the summer, but just know, it may just be the hit of the show instead of your main dish!  It's a spotlight hog!:)

Creamed Corn with Bacon
10 strips of bacon
1 yellow onion, diced
1 jalapeno, diced
1 clove of garlic, pressed or minced
3 cups frozen sweet kernel corn
8 oz. cream cheese
1/2 cup heavy whipping cream
Salt & pepper to taste

Cook bacon in a large skillet over medium heat until crispy.  Remove to a paper towel lined plate to cool.  Drain bacon grease, leaving about 2 tablespoons in the skillet.

Add the onion, jalapeno (remove seeds and ribbing before dicing if you like less heat.  That's what I did and it was perfect!), and garlic & cook until the onion is translucent.  Add the corn and cook until it is warmed through, about 6-7 minutes.  Reduce heat to low.  

Break cream cheese until chunks and add to the corn mixture along with the heavy cream, salt and pepper.  Stir until cream cheese has melted and incorporated with the corn.  

Place corn in a serving bowl and top with bacon pieces. 
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