Bacon Jalapeno Creamed Corn Recipe

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– 8 strips bacon – 1 medium sweet onion peeled and diced – 1 jalapeno seeded and diced – 1 clove garlic minced – 6 ears sweet corn shucked and kernels cut off – 8 ounces cream cheese cut into small pieces – ½ cup heavy cream – 1 teaspoon sugar

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INGREDIENTS

– 1 teaspoon salt – ½ teaspoon black pepper

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INGREDIENTS

– Cook bacon until crispy in a large skillet over medium heat. Remove the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of grease from skillet. Once the bacon has cooled, crumble it into small pieces. – Add the onion, garlic, and jalapeno to bacon grease in the skillet. Cook until the 

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INSTRUCTIONS

onion begins to soften, about 5 to 8 minutes. Be sure to scrape the brown bits from the bottom of the skillet. – Add corn to your skillet and cook for 7 to 8 minutes until corn is tender. (If using canned corn, cook for 3 to 5 minutes.) – Reduce the heat to low and add the cream cheese, heavy cream, sugar, salt, and pepper to the skillet. 

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INSTRUCTIONS

Stir often until cream cheese has melted and the creamed corn has thickened. – Stir in half of the crumbled bacon, saving the rest for garnish. Check the seasoning and add more salt and pepper to your taste. – Transfer the creamed corn to a serving bowl and top with the remaining crumbled bacon.

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INSTRUCTIONS

If corn is not in season, you can use 3 cups of frozen corn that has been thawed or 2 cans of corn kernels that have been drained, but fresh corn is a million times better!

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NOTES

Calories: 419kcal Carbohydrates: 24g Protein: 9g Fat: 33g Saturated Fat: 16g Cholesterol: 88mg Sodium: 728mg Potassium: 433mg Fiber: 2g Sugar: 10g Vitamin A: 1005IU Vitamin C: 11.7mg Calcium: 63mg Iron: 0.9mg

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