- 6
- 15 mins
- 25 mins
Ingredients
- 7 slices bacon cut into 1/2 inch pieces
- 1/2 medium onion, chopped
- 3 cups fresh corn cut from the cob (5-6 ears)
- 1/4 tsp black pepper
- Dash (or two!) of cayenne pepper
- 1/3 cup cream (the original recipe calls for water but I had cream and well, it is supposed to be creamed corn)
- 3 ounces cream cheese cut into cubes
- 2 tsp snipped fresh chives
Preparation
Step 1
1.Fry the bacon in a deep skillet over medium high heat; when crispy remove from skillet and drain on paper towels. Set a couple of Tbsp of bacon aside.
2.Remove all but 2 Tbsp of the bacon fat from the skillet and add the onion to the skillet cooking for just a couple of minutes until they just start to turn brown.
3.Reduce the heat to medium and add the majority of the bacon, black pepper, cayenne pepper and cream to the skillet.
4.Bring to a simmer and cook for approximately 4 minutes or until the corn is just tender.
5.Add the cream cheese pieces and continue to simmer until the cheese has melted and is incorporated into the cream sauce.
6.Remove from the pan and put into a serving bowl; garnish with chopped chives and bacon.