Jalapeno creamed corn with bacon will have your guest salivating and demanding more. It's easy and delicious!
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Servings: 8servings
Calories: 454kcal
Author: Lucy Brewer
Ingredients
8slicesbacon, cut into 1 inch pieces
1large Spanish onion, chopped
2red bell peppers, chopped
2jalapeno peppers, seeded and chopped
4clovesgarlic, finely minced
8cupsfresh or frozen corn kernels
1 ½cupsheavy cream
½cupchicken stock
4tablespoonsunsalted butter
1teaspoonground cumin
1teaspoonsalt
1teaspoonfreshly ground black pepper
Juice from one lime
¼cupchopped parsley
¼cupchopped cilantro
¼cupchopped scallions
Instructions
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.