Parmesan And Bacon Creamed Corn Food

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

FRESH CORN CARBONARA

Steps:

• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
• Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
• Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
• Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.

SLOW-COOKER CREAMED CORN WITH BACON

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

SAVORY CREAMED CORN

Steps:

• Melt butter in large nonstick skillet on medium heat. Add corn; cook 6 min., stirring frequently.
• Stir in sour cream; cook and stir 3 min. or until heated through.
• Remove from heat; stir in cheese and basil.

CREAMED CORN WITH BACON AND CHIPOTLE

Steps:

• Cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered. Remove about half to 2/3 of the bacon fat, leaving about a Tablespoon. (Be strong! Resist the urge to leave in the bacon fat. You're adding butter and cheese shortly, and - trust me -the dish WILL get too greasy).
• Add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp, about 5 minutes more.
• Melt in the butter, then tumble in your corn kernels, along with the garlic and chipotle. Turn the heat to medium and saute until the corn begins to get a bit soft, about 5 minutes.
• Turn the heat to high and stir in the cream, chicken broth, sugar, and black pepper (hold off on the salt for now). Bring to a boil and cook until the liquid has thickened and reduced by half. Taste the mixture for texture and salt level. Cook longer if necessary, adding some more half & half if needed (As an alternative to more half & half, you can add more chicken broth, or even low-fat milk). Add a pinch of salt if necessary (Note: Be careful with the salt - keep in mind the bacon and chicken broth contain salt, and so does the parmesan you'll be adding in a moment, so you may only need to add a small amount of salt. You can always add more salt at the end, but removing it ain't so easy!).
• When the corn is cooked and sauce is clinging to the corn, remove from the heat and stir in cheese. (Note: Never boil liquids after adding cheese; the cheese's oils may separate).
• Taste and adjust salt & pepper, sugar, and/or chipotle. Serve warm, garnished with chopped chives or parsley.