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- Cream Cheese and Bacon Corn
-
- 16 oz. weight Frozen Sweet Corn
- 1/3 c. heavy cream
- 1/2 Red Bell Pepper, Finely Chopped
- 4 oz. weight Cream Cheese, Cubed
- 4 oz. Bacon (about 4 To 5 Slices Thin Cut), Cooked And Finely Chopped
- salt and pepper, to taste
- Directions
- Place the corn, cream, and bell pepper in a 10-inch cast iron skillet. Bring to a simmer over medium heat. Turn heat down to low, cover the skillet, and allow to simmer for 10 minutes or until the corn is done to your liking. Scatter the cream cheese over the corn mixture. Give it a stir, cover the skillet, and allow to melt for a minute or two. Uncover and stir to fully incorporate the cream cheese. Add the bacon and stir to combine. Taste and season with salt and pepper. Serve immediately.
- Provided by:
- Erica Kastner
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