As promised here is the recipe for the deliciously rich Parmesan Creamed Corn we had with grilled steaks for Easter dinner. You could lighten up this recipe by using half and half probably. In fact that’s probably what I’ll do next time I make it, but I had some heavy cream in the fridge so I thought, why the heck not?
Parmesan Creamed Corn
3 Tbs butter
1 jalapeno, diced (I removed the ribs and seeds, but you could leave in for some extra heat)
4 C corn
salt and pepper to taste
¼ tsp paprika
1 C heavy cream
3/4 cup Parmesan cheese, grated
- Melt butter in a large skillet over medium-low heat and add jalapeno. Saute for 1 minute, add corn. Season well with salt, pepper, and paprika. Cook for 10 minutes, stirring often.
- Add the cream and cook 3-4 more minutes stirring often.
- Remove the pan from the heat and stir in the Parmesan. Sprinkle the crumbled bacon over top and the green onion and serve.
Adapted from this recipe by Cinnamon Spice and Everything Nice.