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!
Ingredients
Instructions
- 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.
Notes
Adapted from Martha Stewart
I must say that I’ve never tried mashed potatoes with corn before. In my country we rarely eat mashed potatoes. I like the idea to add bacon to it :)
Somehow my family never got into eating corn any other way than raw. I feel like I’ve missed out. Big time. I need to start incorporating more creamed corn dishes into my life!
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This easy dish Reeni, My hubby will try this one.
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Oh. My. Gosh. Creamed corn is so good, but to add parmesan and bacon!!!!!