Best 7 Corn With Sour Cream And Bacon Recipes

SKILLET CORN WITH BACON AND SOUR CREAM

Steps:

• Gather the ingredients.
• In a large skillet, fry bacon; drain, crumble, and set aside.
• Pour off bacon grease; melt butter over medium-low heat. Add onion and green bell pepper and then sauté for 2 minutes; stir in flour and salt. Gradually add the sour cream. Heat until it just begins to bubble, stirring constantly. Then add corn and heat through; stir in half of the crumbled bacon.
• Transfer corn and sour cream mixture to a 2-quart casserole or serving dish; top corn casserole with remaining crumbled bacon and chopped parsley.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

CORN AND BACON CASSEROLE

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

CORN WITH SOUR CREAM AND BACON

Steps:

• Cook onion in butter until soft; blend in flour and salt.
• Add sour cream gradually, stirring to keep smooth.
• Heat to boiling; add corn; cook until heated through.
• Fold in 1/2 crumbled bacon.
• Turn into serving dish, garnish with remaining bacon and parsley.

CREAMED CORN WITH BACON

Steps:

• For the stock:
• Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
• To finish the corn:
• Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

SOUR CREAM CORN

Steps:

• Remove husks and silks from corn, rinse ears.
• Cut kernels from corn to measure 2 cups.
• Fry bacon; drain and crumble.
• Set aside.
• Saute onion in butter; blend in flour, salt and pepper.
• Gradually add sour cream, stirring until mixture is smooth.
• Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
• Fold in half of bacon.
• Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
• Bake at 350 degrees for 25 to 30 minutes.

CREAMY CORN & BACON CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine first 7 ingredients in 8-inch square baking dish. Sprinkle with combined cracker crumbs and butter.
• Bake 30 min. or until heated through.