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Corn Bacon Casserole
This creamy, rich side dish has a smoky bacon flavor and just a little spicy heat. Goes well with any grilled meat.
Course
Side Dish
Cuisine
Tex-Mex
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
370
kcal
Author
Marye Audet-White
Ingredients
12
slices
Wright brand bacon
chopped in big 1-½ to 2-inch pieces
2
cups
frozen corn
½
cup
onion
chopped
½
cup
Bell pepper - red, green, and yellow mix
chopped
¼
cup
poblano peppers
or jalapeno, seeded and chopped
8-
ounce
can green chiles
1
8-ounce
package
cream
cheese
cubed
¼
cup
cream
1
teaspoon
sugar
½
teaspoon
salt
1
teaspoon
pepper
½
teaspoon
ground cumin
½
teaspoon
smoked paprika
½
cup
cup cilantro
chopped, divided use
½
cup
Queso Fresco
crumbled
Instructions
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 ¼ cup of the cilantro.
Top with the remaining cilantro and a sprinkle of Queso Fresco and serve.
Oven Method
Bake at 350F 10 minutes, or until hot and bubbly.
Remove from oven, top with remaining cilantro and Queso Fresco and serve.
Notes
May make up to 2 days ahead and store, tightly covered, in the refrigerator.
Nutrition
Calories:
370
kcal
|
Carbohydrates:
12.4
g
|
Protein:
10.3
g
|
Fat:
31.9
g
|
Cholesterol:
75.3
mg
|
Sodium:
605.1
mg
|
Fiber:
1.3
g
|
Sugar:
4.3
g
|
Vitamin A:
1000
IU
|
Vitamin C:
39.6
mg
|
Calcium:
90
mg
|
Iron:
0.9
mg