Bacon Creamed Corn

Feeds: 4

INGREDIENTS

  • 225g bacon, chopped


  • 500g frozen or fresh sweet corn


  • 4 cloves garlic, minced


  • 1 bunch spring onions, sliced


  • 2 jalapeno peppers, diced, or more to taste


  • 1 pinch salt and freshly ground black pepper to taste


  • 1 pinch cayenne pepper, or to taste


  • 1 cup double cream


  • 50g shredded mozzarella cheese


  • 100g cheddar



SUMMARY

Today is thanksgiving - and what better way celebrate it then cooking a Turkey with some slutty side. Admitadly we had ours with a steak but this side dish may have stolen the show. This has to be up there with one of the favourite dishes we have made super slutty , super rich , super cheesy and the best thing about it is it counts as one of your five a day!


Slut this up to the max with more cheese.


RECIPE


  • Step 1


    Cook bacon in a 10-inch cast iron pan over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.


  • Step 2


    Set an oven rack about 6 inches from the heat source and preheat the oven's grill.


  • Step 3


    Add 1/2 of the corn to the pan with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.


  • Step 4


    Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and cheddar. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.


  • Step 5


    Grill until heated through and top is browned, 5 to 10 minutes. Serve immediately.



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