Creamed Corn

Creamed Corn
8 slices bacon, cut crosswise into 1/2" slices
1  cup sweet onion, diced
1  jalapeno pepper, seeds and membrane removed, finely diced (optional)
1  clove garlic, minced (1/2 teaspoon)
6  cups fresh sweet corn (or equal amount frozen corn, thawed)
1  package (8 ounces) light cream cheese, cut into pieces
1/2  cup whipping cream or 1/2 and 1/2
1  teaspoon sugar
1  teaspoon kosher salt
1/2  teaspoon black pepper

In a large skillet over medium high heat, cook the bacon until crisp. Remove from the skillet with a slotted spoon and transfer to a paper towel lined plate and set aside. 

Drain all but about 2  tablespoons of the bacon grease from the skillet and add the onion, jalapeno pepper (if using) and garlic. Saute for a couple of minutes until onion is beginning to soften. Reduce heat to medium and add corn to the skillet. Cook for about 7-8 minutes until tender. Reduce heat to medium low and add the cream cheese, whipping cream (or 1/2 and 1/2), sugar, kosher salt and pepper.  Stir until cream cheese is melted. Transfer to serving dish and top with the reserved cooked bacon.

Enjoy!

Kim

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