Bacon, bell peppers, and sour cream add flavor, color, and interest to this easy corn dish. This is a casserole type of dish cooked in the skillet -- there's no baking involved. The sour cream sauce is thickened with a flour and butter roux.
It's a quick and easy corn dish, an excellent side dish to serve with an everyday meal. Some of the crumbled bacon is added to the corn and the rest is sprinkled over the top along with some fresh minced parsley.
- 6 slices bacon
- 1/4 cup chopped onion
- 2 tablespoons chopped green bell pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup (8 ounces) sour cream
- 2 cans (12 to 16 ounces each) whole kernel corn, drained
- 1 tablespoons minced fresh parsley
- In a large skillet, fry bacon; drain, crumble, and set aside.
- Pour off bacon grease; melt butter over medium-low heat. Add onion and green bell pepper; sauté for 2 minutes; stir in flour and salt. Gradually add the sour cream. Heat until it just begins to bubble, stirring constantly; add corn and heat through; stir in half of the crumbled bacon.
- Transfer corn and sour cream mixture to a 2-quart casserole or serving dish; top corn casserole with remaining crumbled bacon and chopped parsley.
- Replace the sour cream with 1 cup of light cream or milk.
- Use fresh or frozen steamed corn instead of canned corn.
- For a vegetarian version, replace the bacon with sauteed fresh mushrooms or use a vegetarian "bacon."