Cheesy Creamed Corn with Tomato and Bacon

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Prep Time

15mins

time to table icon

Time to Table

45mins

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Serves

6 (2/3 cup per serving)

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Ingredients

  • 2 tablespoons butter, melted, divided
  • 16 ounce package frozen whole kernel corn, thawed
  • 1/2 cup sliced green onions
  • 1 tablespoon all purpose flour
  • 1/2 cup plus 2 tablespoons Daisy Sour Cream, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup half-and-half
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 3 strips of bacon, diced
  • 1 medium tomato, seeded and diced
  • 1 tablespoon chopped fresh parsley

Tips

  • Cooking Tip:

    Better Bacon: Layer bacon on paper towels between two glass plates and microwave on high for 3-6 minutes until crispy.

Ingredients

  • 2 tablespoons butter, melted, divided
  • 16 ounce package frozen whole kernel corn, thawed
  • 1/2 cup sliced green onions
  • 1 tablespoon all purpose flour
  • 1/2 cup plus 2 tablespoons Daisy Sour Cream, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup half-and-half
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 3 strips of bacon, diced
  • 1 medium tomato, seeded and diced
  • 1 tablespoon chopped fresh parsley

Tips

  • Cooking Tip:

    Better Bacon: Layer bacon on paper towels between two glass plates and microwave on high for 3-6 minutes until crispy.

Directions

  1. Heat the oven to 350 degrees. Spray a 1 1/2-quart baking dish with cooking spray.
  2. In a 10-inch nonstick skillet, heat 1 tablespoon of the butter over medium heat. Stir in the corn and onions. Cook for 3 minutes, stirring frequently. Stir in the flour and cook for 1 minute. Remove from the heat.
  3. In a large bowl, mix 1/2 cup of the sour cream, Monterey Jack cheese, half-and-half, Parmesan cheese, mustard, salt and pepper. Stir into the corn mixture and mix well.
  4. Spoon into the baking dish; drizzle with the remaining 1 tablespoon of butter. Bake for 30 minutes or until bubbly and the corn is tender.
  5. Meanwhile, fry the bacon until crisp and drain.
  6. Top baked corn with the crumbled bacon, tomato, parsley and the remaining sour cream.
  • Calories:255
  • Cholesterol:51
  • Dietary Fiber:2
  • Protein:9
  • Sodium:536
  • Total Carbohydrate:18
  • Total Fat:16

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