I have always been a huge fan of corn and this dish is by far my favorite corn dish. I used to make this without bacon, but then we all know that bacon makes everything taste that much better. I like this recipe best cooked in a slow cooker for a few hours verses heating it up on the stove top. In the slow cooker it gets nice and creamy and the corn has a chance to drink in the flavors of the parmesan and cream cheese. Leftovers, if there are any, are the best. The parmesan really shines the next day along with the smokiness of the bacon. A simple side dish of corn turned into a gourmet treat for your family.

Creamy Parmesan Corn and Bacon

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Author: Sherron Watson
Total Time: 3 hours 10 minutes
Yield: 6-8 servings 1x

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Description

This creamy Parmesan corn with bacon is a rich and flavorful side dish, easily prepared in a slow cooker for a gourmet twist on classic corn.

Ingredients

Units Scale

3 (16 oz.) cans of corn, drained
1 (8 oz.) package of cream cheese, softened
4 tablespoons butter, softened
1 cup Parmesan cheese, finely grated
1/2 pound bacon, cooked and crumbled

Instructions

In a slow cooker, combine the drained corn, softened cream cheese, softened butter, grated Parmesan cheese, and crumbled bacon.
Cook on high for 3 hours or on low for 6 hours, stirring occasionally to ensure even cooking and creaminess.
Once the mixture is creamy and the flavors are well combined, serve immediately.

Notes

For best results, use a slow cooker to allow the flavors to meld together. Leftovers taste even better as the Parmesan and bacon flavors intensify. If you prefer a smokier flavor, consider using smoked bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 3 hours
Category: Side Dish
Cuisine: American