Creamy Corn with Bacon

Instructions

1. Cook the Bacon:
   • In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and drain on paper towels, leaving the bacon drippings in the skillet.
2. Sauté the Vegetables:
   • In the same skillet with the bacon drippings, add the chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent.
   • Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Add the Corn:
   • Stir in the corn kernels (fresh, frozen, or drained canned corn) and cook for 3-4 minutes until heated through.
4. Make the Creamy Sauce:
   • Pour in the heavy cream and milk. Add sugar (if using), salt, black pepper, and smoked paprika. Stir well to combine.
   • Bring the mixture to a gentle simmer and cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Combine with Bacon:
   • Add the cooked bacon back into the skillet, stirring to incorporate it into the creamy corn mixture. Cook for an additional 2 minutes to heat everything through.
6. Garnish and Serve:
   • Remove from heat and garnish with chopped fresh parsley or chives.
   • Serve hot as a side dish and enjoy your Creamy Corn with Bacon!

Tips

• Corn Variations: You can use fresh corn cut off the cob for a sweeter taste, or frozen corn for convenience. Canned corn can also work, but make sure to drain it well.
• Make it Spicy: Add diced jalapeños or a pinch of cayenne pepper for some heat.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
• Add Cheese: For an extra creamy and cheesy dish, consider stirring in some shredded cheddar or Parmesan cheese just before serving.

Enjoy this indulgent Creamy Corn with Bacon—it’s a perfect side that adds flavor and richness to any meal!