Bacon Creamed Corn

Feeds: 4


  • 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


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.


  • 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.
"Remember there is no dish that adding bacon does not improve"

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