Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
A Heritage Dish
This is one of my favorite recipes—seriously. It's been handed down in my family for at least six generations. My grandmother made it and talked about her grandmother making it almost exactly the same way. My kids adore it, and it lets me connect them with the beautiful women who came before us. On top of that, though, it's just plain fabulous. Corn, bacon, cream, and green onions —what's not to love about that?
It's also fast—one of the quickest dishes I make at special occasions. Frankly, it's easy enough to make every day. But I love that I can throw it together ahead of time, then simply reheat and serve. Because of that, it's almost always on the table for celebrations at our house. And it's almost the first dish to disappear.
Kids love it because it has corn and bacon. Adults love it because it's a bit sophisticated for a simple corn dish, so it's win-win all around. Try it yourself—you'll have a new family favorite!
- 4 cans golden corn, drained (or 8 cups frozen, defrosted)
- 8 strips bacon, diced
- 1 teaspoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 1/4 cup heavy cream
- 1/4 cup green onions, minced, including the green tops
- Drain the corn and set aside.
- In a large skillet over medium-low heat, cook the bacon until crispy, stirring occasionally. Be patient while you cook the bacon. You want to get rid of the most fat possible and use only the crispiest bacon. This happens best over rather low heat and with a bit of patience.
- Remove the cooked bacon from the pan and set aside. Drain off all but a tablespoon or so of the rendered fat.
- Add the corn to the same skillet and bring it up to heat, scraping up the bottom of the pan to capture all the gorgeous brown stuff off the bottom.
- Add cream, kosher salt, black pepper, and bacon back to the skillet and heat through. Sprinkle with minced green onions and serve.
- To make it ahead, simply cover and chill. To reheat, microwave for just about 4 to 5 minutes, or transfer to a casserole dish and heat, covered for 30 minutes at 350°F. That's all there is to it!
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© 2017 Jan Charles