Sweet corn with peppers, cream cheese and bacon!
By Erica Kastner of Buttered Side Up.
- 16 ounces, weight Frozen sweet corn
- ⅓ cups Heavy cream
- ½ Red pepper, finely chopped
- 4 ounces, weight Cream cheese, cubed
- 4 ounces, weight Bacon (about 4-5 thin slices), cooked and finely chopped
- Salt and pepper to taste
Place the corn, cream and bell pepper in a 10 inch cast iron skillet. Bring to a boil over medium heat. Reduce heat to low, cover skillet and simmer for 10 minutes or until corn is cooked to your liking.
Spread the cream cheese over the corn mixture. Stir, cover the pan and allow to melt for a minute or two. Uncover and stir well to incorporate the cream cheese.
Add bacon and stir to combine. Taste and season with salt and pepper. Serve immediately.