Luxuriously rich corn with heavy cream, Parmesan cheese and bacon. A super quick and easy side dish that will steal the show away from any entrée!
As a kid I loved to eat creamed corn mixed up with mashed potatoes. Creamed corn out of a can. Being the only type I ever knew I never minded. I know better now.
Even though fresh corn is not in season in my neck of the woods frozen is a perfectly acceptable substitute in this decidedly winter-ish side dish. Warm and hearty, it screams loud and clear of comfort food.
The fatty bite of the bacon. The natural, inherent sweetness of the corn. Salty, nutty Parmesan. Silky heavy cream.
Forget the side dish I’m eating it by the bowl full!
Luxuriously rich corn with heavy cream, Parmesan cheese and bacon. A super quick and easy side dish that will steal the show away from any entree!
- Melt butter in a large skillet over medium-low heat and add corn. Season well with salt and pepper and cook 10 minutes, stirring often.
- Add the cream and cook 3-4 more minutes stirring often.
- Remove the pan from the heat and stir in the Parmesan. Sprinkle the crumbled bacon over top and the green onion and serve.
Adapted from Martha Stewart