Smoky Bacon Creamed Corn
What makes a great meal even better is when you have an amazing side dish that complements it.
Ingredients
- 2 slices bacon, cooked and crumbled tips & tricks
- 1/2 tbsp. unsalted butter tips & tricks
- 2 tbsp. onions, finely chopped
- 1/4 cup red peppers, finely chopped
- 1/2 large jalapeño pepper, seeded, ribs removed and finely chopped
- 1 can (12 oz.) peaches & cream kernel corn, drained
- 1/4 cup 35% heavy cream (substitute half-and-half)
- 4 ounces herb & garlic cream cheese
- 1/2 tsp. freshly ground black pepper, or more to taste (I always use mixed peppercorns)
- 1/8 tsp. smoked paprika
Directions
- In a medium saucepan over medium heat, add butter. When it sizzles, add onions and sauté for 1 minute. Add red peppers and jalapeño peppers; sauté for 2 minutes.
- Add corn kernels, half of the crumbled bacon, heavy cream and cream cheese. Stir until well blended; season with black pepper and smoked paprika.
- Reduce the heat to low and cook for 10 to 15 minutes or until the cheese thickens, stirring often.
- Just before serving, sprinkle on the remaining crumbled bacon.