A creamy, smoky, spicy side dish that steals the show!
SERVINGS
4
PREP TIME
5 min
COOK TIME
26 min
INGREDIENTS
16 oz fresh or frozen corn
2–3 jalapeños, diced (remove seeds for less heat)
4 tbsp butter 4 oz cream cheese, cubed
1 tbsp heavy cream Salt and pepper, to taste
6 strips Coleman bacon, cooked and crumbled
INSTRUCTIONS
Line a baking sheet with parchment paper and lay out the bacon strips.
Place in a cold oven, set to 425°F, and bake for 20 minutes, flipping halfway.
Once crispy, transfer to a paper towel–lined plate and crumble when cool.
While the bacon cooks, melt the butter in a large skillet over medium-high heat. If using frozen corn, rinse under cold water and drain well.
Add the corn and jalapeños to the skillet and sauté for 5–6 minutes, until tender. Lower heat to medium and stir in the cream cheese until melted and smooth.
Add heavy cream and combine well. Season with salt and pepper, to taste.
Remove from heat, top with your Coleman All Natural Meats crumbled bacon, and serve warm!
