Bacon Jalapeño Creamed Corn
Creamy baked corn combined with crispy bacon, jalapeño, cream cheese, mozzarella, fresh basil, and parmesan. This rich and savory Bacon Jalapeño Creamed Corn is a comforting side dish with a subtle kick of heat.
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Servings: 4
Ingredients
- 8 strips bacon
- 2 cans 11 oz each whole kernel sweet corn drained
- 1 jalapeño seeded and finely minced
- 8 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- Dash of cayenne pepper
- 1/4 cup fresh basil finely chopped
- Parmesan cheese to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a cast iron or ovenproof skillet, cook the bacon over medium heat until lightly crisp. Transfer the bacon to paper towels to drain excess grease. Carefully discard all but 1 teaspoon of the bacon fat remaining in the skillet. Crumble the cooked bacon and set aside.
- In a large mixing bowl, combine the drained corn, minced jalapeño, softened cream cheese, shredded mozzarella, salt, cayenne pepper, half of the crumbled bacon, and half of the chopped basil. Stir until the mixture is evenly combined.
- Transfer the corn mixture to the prepared skillet, spreading it evenly. Place the skillet in the preheated oven and bake for 20 minutes, or until the mixture is hot and bubbling throughout.
- Remove from the oven and top with the remaining bacon, remaining basil, and grated parmesan cheese to taste. Serve immediately.
Notes
This recipe is naturally gluten free when prepared with certified gluten-free ingredients. Verify that the bacon, cheeses, and spices used are labeled gluten free, as some brands may include additives or processing agents containing gluten.