Loaded Creamed Corn with Tomato and Bacon Ingredients 4 12 ounce packages frozen whole kernel corn, thawed 1 1/2 cups half-and-half or light cream 1 cup chopped onion (1 large) 1/2 cup freshly grated Parmesan cheese 1/4 cup butter, cut up 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 5 thick slices bacon 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (3 ounces) 1/2 cup chopped tomato (1 medium) 2 tablespoons snipped fresh Italian parsley 1 teaspoon red wine vinegar 1/8 teaspoon sugar Directions In a blender combine the corn from one package and the half-and-half. Cover and blend until smooth. In a 3-1/2- or 4-quart slow cooker combine blended corn mixture, the remaining corn, the onion, Parmesan cheese, butter, the 1 teaspoon sugar, the salt, and pepper. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours. In a skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; cool. Cut bacon into 1-inch pieces. Sprinkle Monterey Jack cheese and bacon over corn in slow cooker. Cover; let stand for about 5 minutes or until cheese is melted. In a small bowl stir together tomato, parsley, vinegar, and the 1/8 teaspoon sugar. Before serving, spoon tomato mixture over corn in cooker.
Posted on: Thu, 26 Jun 2014 22:43:31 +0000
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