Prep Time: 20 Min
Cook Time: 45 Min
12 ears fresh corn (cut from the cob and scraped)
(May also use combination of fresh corn and canned creamed corn)
1 tsp salt (may use less to taste)
1 Tbsp sugar (may eliminate if corn really sweet)
6 Tbsp butter
1/2 c half and half (may substitute plain greek yogurt)
6 slice bacon (cut in thirds and browned)
1 to 2 Tbsp flour
1/2 tsp black pepper
Brown the bacon in an iron or heavy skillet on medium to medium high until browned. While the bacon is cooking: Mix the corn, salt, black pepper, sugar and flour in a large bowl. Stir until mixed. Remove the bacon from the skilled and set aside. Add the corn mixture to the skillet and sauté stirring occasionally to keep it from sticking. After ten to fifteen minutes, add the half-and-half, and butter and cook another ten minutes before adding the bacon. Add the bacon and cook another five minutes until the bacon becomes heated again. Serve with your favorite meat, green vegetable, and bread. May also serve over fried potatoes. Enjoy
2Alternate Cooking Idea:
Instead of completely cooking this dish in the fry pan: I would mix ALL the ingredients together except the fried bacon and lightly sauté a few minutes in the fry pan and then transfer all to a large oval casserole dish topping it with the bacon and bake it until hot and bubbly and lightly brown.
Another alternate recipe idea: Take this basic recipe and add one medium chopped and lightly sweated Videlia or sweet onion and 1 or 2 chopped mild jalapeño peppers and/or a can of green chile peppers. May add chopped and sautéed red bell pepper. Top with the crispy bacon. Finally, top with 8 oz of Mexican cheese combination(or your favorite) and 1/2 cup parmesan cheese. Bake until hot and bubbly and lightly brown.
If added sweetness is necessary, a nice substitute for sugar these days is the natural cane (comes in a block that looks like brown sugar) if available where you shop.