Wednesday, October 3, 2012

Creamy Parmesan Corn

I love this side dish.

I have always been a huge fan of corn and this dish is by far my favorite corn dish.  I used to make this without bacon, but then we all know that bacon makes everything taste that much better.

I like this recipe best cooked in a slow cooker for a few hours verses heating it up on the stove top.

In the slow cooker it gets nice and creamy and the corn has a chance to drink in the flavors of the parmesan and cream cheese.

Leftovers, if there are any, are the best.  The parmesan really shines the next day along with the smokiness of the bacon.  I make it a priority to have left overs of this dish.

I have only used canned corn to prepare it, so if you try to use fresh corn please let me know. I would love to hear how that turns out too.

A simple side dish of corn turned into a gourmet treat for your family.


Recipe:  Creamy Parmesan Corn

3 cans of corn, drained
1 (8oz.) package of cream cheese, soft
1/2 stick of butter, soft
1 cup of parmesan cheese, finely grated
1/2 pound of bacon, cooked crispy
Salt and Pepper to taste

In a slow cooker add the above ingredients.

Cook on high for 3 hours, stirring occasionally or on low for 6 hours.

Serve immediately.


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