Creamed Corn with Bacon and Jalapeño
INGREDIENTS
- 6 ears corn, kernels stripped and pulp scraped
- 4 strips bacon
- 1/2 c. heavy cream
- Cayenne Hot Pepper Sea Salt
- Black pepper
- 1/2 cup Texas Sweet & Hot Jalapenos, minced
DIRECTIONS
- In a large pot, simmer corn kernels and pulp with 1/2 cup water until creamy, about 20 minutes.
- Meanwhile, in a large skillet over medium-low heat, cook bacon until crispy, 5 minutes, then transfer to a paper towel-lined plate. Once cool enough to handle, chop.
- Stir heavy cream into corn and continue to simmer, 5 minutes more. Season with Cayenne Hot Pepper Sea Salt and pepper. Stir in chopped bacon and Texas Sweet & Hot Jalapenos, reserving some for garnish.
- Transfer to a serving dish and garnish with bacon, Texas Sweet & Hot Jalapenos and corn.
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