Parmesan and Bacon Creamed Corn

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!

Parmesan and Bacon Creamed Corn

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings as a side dish

Parmesan and Bacon Creamed Corn

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!

INGREDIENTS:

3 tablespoons butter
4 cups corn, fresh or frozen(thawed)
coarse salt and fresh black pepper
1 cup heavy cream
3/4 cup finely grated Parmesan cheese
8 slices bacon, cooked crispy and crumbled
1 green onion, chopped, for optional garnish

INSTRUCTIONS:

  1. 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.
  2. Add the cream and cook 3-4 more minutes stirring often.
  3. Remove the pan from the heat and stir in the Parmesan. Sprinkle the crumbled bacon over top and the green onion and serve.

Notes:

Adapted from  Martha Stewart

http://www.cinnamonspiceandeverythingnice.com/parmesan-and-bacon-creamed-corn/

 

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