Mexican creamed corn with jalapenos, bacon, scallions, and cilantro is a great side dish for a potluck or cookout.
Author: Lucy Brewer
8slicesbaconcut into 1 inch pieces
1large Spanish onionchopped
2red bell pepperschopped
2jalapeno peppersseeded and chopped
8cupsfresh or frozen corn kernels
1 1/2cupsheavy cream
1teaspoonfreshly ground black pepper
Juice from one lime
Cook bacon in large skillet or Dutch oven until crispy. Remove to a paper towel lined plate. Pour off all but two tablespoons of bacon grease.
Add onion to skillet and cook for twenty minutes on low to medium-low. You are going to slightly caramelize the onions. Sprinkle a little salt on the onions and keep a close eye. You want the onions to brown but not burn. Add a little water if the onions start sticking to the pan and add a little olive oil. Stir occasionally.
Add peppers and garlic and cook for another five minutes. Add corn, cream, stock, butter, cumin, salt, and pepper. Bring to a high simmer then turn down to medium-low and cook for ten minutes.
Stir in lime juice, parsley, cilantro, and bacon and cook for ten minutes. Season to taste with additional salt and pepper and serve with fresh scallions on top.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.