Monday, February 18, 2013

Creamy Corn with Bacon and Jalapenos

One 16-ounce bag frozen corn
4 slices bacon, cooked and crumbled
1 clove garlic, minced
2 T chopped jalapeno slices (the kind from the jar)
1/2 stick butter
Olive oil
1/2 C heavy cream
1/4 C Parmesan cheese
Salt & pepper

Melt the butter in a skillet over medium-high heat, drizzle in a little olive oil, and add in the jalapenos.  Cook until tender.  Add in the corn and garlic and cook about 2 minutes to heat the corn.  Next add in the cream and cook until it starts bubbling and reducing.  Cook until the cream is reduced by half.  Stir in the Parmesan cheese and cook about 30 seconds to melt.  Remove from heat and stir in bacon.  Taste for salt and pepper and adjust.  *Add more jalapenos if you want it spicier.

No comments:

Post a Comment