Corn with Bacon and Sour Cream
Quick Recipes Simple Recipes Meat Dishes
Something good and quick, like for a Monday. Considering the number of views on the skillet corn recipe, I deduced that you love corn as much as I do. So, in addition to that recipe which will probably remain a favorite during Lent, I wanted to offer you another way to cook a can of corn.
Ingredients
1 can corn (285g drained)
1/2 small onion
1/3 red bell pepper
100g bacon
2 sprigs parsley
2 stalks green onion
2 tablespoons sour cream (25-30% fat)
2 tablespoons milk
salt, black pepper, chili
Servings: 4
How to prepare corn with bacon and sour cream
- Cut the bacon into cubes or strips. Put it in a pan and start the heat on low at first, and when it starts to release its fat, turn the heat to medium and fry the bacon until golden and a bit crispy. Remove the bacon to a plate with a paper towel to absorb the fat. If the bacon released a lot of fat, drain from the pan, leaving about 2 tablespoons by eye.
- Add the diced onion and bell pepper to the hot fat. Sauté for 5 minutes until softened.
- Add the drained corn and continue sautéing for another 5 minutes until the corn heats through. Season everything with salt, black pepper, and chili flakes to taste.
- Remove the pan from heat and add the sour cream and milk. Stir until the cream melts and forms a sauce.
- Add the bacon, sliced green onion, and finely chopped parsley. Adjust salt.
- Serve warm, sprinkled with freshly ground black pepper and arugula. Can be reheated.
