Reader Recipe
Crazy Stupid Corn

Gail Patterson | PenTex Energy

When you’re looking for a warm, creamy comfort side, this mix of fresh vegetables, corn, hominy and bacon is a perfect partner for grilled sausages or burgers, or a fresh salad with grilled bread. Patterson suggests adjusting the seasonings to suit your preferences. For added heat, consider adding fresh chopped jalapeño or serrano peppers, or a pinch of cayenne.

6 slices thick-cut bacon, cut crosswise into thin strips
1/4 cup (1/2 stick) butter
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 large onion, chopped
4 cloves garlic, chopped
12 ounces cream cheese
2 cans (15 ounces each) yellow corn, drained
2 cans (14 ounces each) creamed corn
2 cans (15 ounces each) white hominy, drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated garlic
Heavy cream, as needed

1. Cook the bacon in a large, deep skillet or Dutch oven over medium-high heat until crisp.

2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside, reserving bacon fat in the pan.

3. Add the butter to bacon drippings and stir until melted. Add the peppers, onion and garlic and stir until softened. Add the cream cheese, reduce heat and cook until almost melted and smooth. Add the corn, creamed corn and hominy and stir to combine. Season with salt, pepper and granulated garlic. Cook, stirring frequently, until cream cheese is fully melted and mixture is smooth. Stir in reserved bacon. Thin the mixture with cream if it seems too thick. Adjust seasonings as desired and serve warm.

Serves 8.

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