If you're looking for a quick and easy recipe you've found it in this Corn Bacon Casserole! Cream cheese, chiles, and big Tex-Mex flavors combine to make this recipe addictively delicious! Serve it as a side for your TexFest celebration! This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.
If there's one thing Texans do well it's celebrate. We celebrate all kinds of things from remembering the fallen heroes of the Alamo on on March 6 to San Jacinto Day on April 21 -- any excuse to get together, eat great food, and visit with friends and family.
As you may know, Texas Independence Day is March 2. Well, sometimes we call it Texas Independence Day, sometimes Sam Houston Day, and sometimes Texas Flag Day - it doesn't matter a bit. It still means some meat on the grill and a crowd at the table!
In honor of Texas Independence Day HEB is kicking off a two-week celebration and calling it TexFest. They'll be honoring all things Texas with local products, Texas style events, and big savings! Just look for the "Go Local" tags.
One of the additions to my TexFest menu is a creamy-dreamy Corn Bacon Casserole. It's made with a generous amount of hickory smoked Wright® Brand Bacon to give it that smoky flavor we all love. I was able to run into HEB, grab the 40-oz package, and head on home to cook in no time. They also make an Applewood Smoked flavor in the 24-ounce package.
Naturally smoked Wright Brand Bacon is made in Texas so it has that bold smokiness that balances the big flavors found in our favorite recipes. It's thick sliced, too - no disappearing into the casserole. The big, thick slices of high quality meat give this Corn Bacon Casserole recipe substance, a richer bacon experience for sure!
Make It Pretty
While you are planning your menu think about how you want to decorate your table. I didn't want it to be too fancy because there needed to be room for the food!
We're a pretty casual bunch so I used a narrow roll of burlap fabric to make a table runner then topped it with a wide red and white gingham ribbon. I found some small red, white, and blue Styrofoam balls to add color and give the dogs something to chase when they rolled off the table.
Dried black eyed peas and dried kidney beans were poured into canning jars to be used as candle holders in the center of the table. I just pushed a fat red candle in one, a fat blue candle in another, and a fat white candle in the last. A quick bow of the red and white gingham ribbon finished off the look.
Y'all, it took all of 10 minutes.
Keep It Festive
Adding a pitcher of drinks in the center of the table isn't very festive until you add bright red strawberries, blueberries, and apples cut into stars to the pitcher. Suddenly water, sparkling water, clear soda, or your favorite clear beverage becomes a part of the tablescape.
To make the apples into stars you'll need a star cookie cutter. Get large apples and slice horizontally through them to make rounds with the seeds in the center. Use the cookie cutter to firmly (but gently) cut through the apple slices. Reserve some of the apple stars to garnish the glasses.
Keep It Easy
Make it a potluck and have everyone bring their favorite Texan dish. This keeps you from having to do all the work and it allows you to try other families' recipes passed down through the generations. That's a win-win!
This Corn Bacon Casserole can be put together up to two days ahead of time and baked just before your guests walk in your kitchen door. I also sometimes make it right in my big iron skillet and skip the baking part. It kind of depends on how hot it is when I'm cooking, you know?
Cut the bacon in big chunks. Bigger bites mean more concentrated bacon flavor and you need that to stand up to the richness and bold flavor of this dish. I like to reserve some of the bacon and some of the peppers to add to the top when I serve it. There's more color that way and it's just prettier.
Keep It Texan
I like to use vintage linens, old wood tabletops, rusty stars, Mason jars, burlap, and other worn looking items to keep everything looking countrified. Red, white, and blue might mean 4th of July celebrations to others but here in Texas those colors scream Texas Proud. Just add some big stars here and there, some Texas flags, and maybe a cowboy hat or two.
We often have beautiful weather so consider having your shindig outside. Just remember, our weather is also very unpredictable so be sure to have a non-soggy plan B.
Corn Bacon Casserole Recipe
This casserole is full of the good, smoky flavor of Texas' own Wright Brand Bacon. Adjust the heat to your own liking by adding jalapeños if you wish.
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- 12 slices Wright brand bacon, chopped in big 1-1/2 to 2-inch pieces
- 2 cups frozen corn
- 1/2 cup onion, chopped
- 1/2 cup Bell pepper - red, green, and yellow mix, chopped
- 1/4 cup poblano peppers, or jalapeno, seeded and chopped
- 8- ounce can green chiles
- 1 8-ounce package cream cheese, cubed
- 1/4 cup cream
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 cup cup cilantro, chopped, divided use
- 1/2 cup Queso Fresco, crumbled
- Start the bacon in a large, cold skillet.
- Cook until crispy, golden brown.
- Remove the bacon from the pan and set aside on paper towels.
- Remove all but 1 tablespoon of bacon grease.
- Add the onion, bell peppers, and poblano (or jalapeno)
- Saute until the vegetables are crisp tender.
- Add the corn and chiles.
- Cook, stirring often, until the corn is heated through.
- Stir in the cream cheese, cream, sugar, salt, pepper, cumin, and smoked paprika.
- Cook, stirring, until the cream cheese is melted and blended with the cream making a thick sauce.
- Stir in 1/4 cup of the cilantro.
- Top with the remaining cilantro and a sprinkle of Queso Fresco and serve.
- Bake at 350F 10 minutes, or until hot and bubbly.
- Remove from oven, top with remaining cilantro and Queso Fresco and serve.
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