Skillet Corn With Bacon And Sour Cream Recipes

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.

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.

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.

CORN & BACON CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in a large skillet until crisp, drain reserving 2 tbs drippings.
• Crumble bacon& set aside.
• Heat drippings over medium heat,add onion& saute until tender.
• Stir in flour, garlic,salt& pepper.
• Cook 1 minute stirring constantly.
• Remove from heat and stir in sour cream.
• Add corn, parsley and half of bacon till well blended.
• Pour mixture into a greased casserole dish.
• Sprinkle with remaining bacon.
• Bake 20-25 minutes or until thoroughly heated.
• Sprinkle with chives& serve.

BACON CORN CASSEROLE

Steps:

• 1. Preheat oven to 350º.
• 2. In a skillet, cook bacon, crumble, and set aside.
• 3. Cook onion in butter till transparent, in a large 3-quart saucepan.
• 4. In the same pan, blend in the flour and salt.
• 5. Add the sour cream gradually; keeping texture smooth.
• 6. Bring mixture to a boil, then add the frozen corn and parsley.
• 7. Reduce the heat, and cook till corn is heated through, then fold in half of the bacon.
• 8. Pour bacon/corn mixture into a greased 1 quart baking dish.
• 9. Garnish casserole with the remaining bacon.
• 10. Bake in oven (uncovered) for 30 minutes, then serve immediately.
• 11. *Note: For this recipe, I used thick-sliced bacon, and the brand of frozen corn I used, was Birds Eye Freshlike Cut Golden Corn, as it's a sweet tasting corn. (And yes, I used exactly 18 ounces of the frozen corn in this recipe!)