I picked up some sweet corn at the farmers market on Wednesday, so I decided to try this recipe, suggested by an email from Cooking LIght. However, it's not actually from Cooking Light, but from their sister magazine: Southern LIving. Cooking Light would be appalled by the contents of this recipe. Leave it to the region that spawned Paula Deen to come up with a recipe this naughty. And this delicious.
Creamy Fried Confetti Corn
Ingredients
8 bacon slices, chopped (I used Trader Joe's nitrate-free bacon)
4 cups fresh sweet corn kernels (about 8 ears)
1 medium-size white onion, chopped
1/3 cup chopped red bell pepper (I just had green, so I doubled the green pepper)
1/3 cup chopped green bell pepper
1 (8-ounce) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
Preparation
Microwave corn, wrapped in saran wrap, for 5 minutes. Let cool, then shuck from cob.
Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.
No comments:
Post a Comment