Creamy Skillet Corn
Sweetcorn kernels cooked in a buttery cream sauce with crispy bacon, garlic, jalapeño and a snow of cheddar. American Southern side dish so good it's the meal — eat with crusty bread.
25 minEasy~537 kcal / servingAmerican
Contains dairyContains gluten
Nutrition
537 kcal
Calories
27 g
Protein
51 g
Carbs
25 g
Fat
Estimated, per serving
Good to know
Contains dairyContains gluten
Ingredients · per serving
- to taste Black pepper
- 3 cloves Garlic
- 500 g Sweetcorn
- 120 g Smoked bacon
- 120 g Mature cheddar
- 4 slices Sourdough bread
- 30 g Butter
- 1 small Jalapeño
- 1 tbsp Fresh chives
- 80 g Mixed salad leaves
- 2 stalks Spring onion
- to taste Salt
- 150 ml Double cream
- 1 tsp Smoked paprika
- 100 ml Whole milk
- 1 medium Onion
Instructions
- Dice the bacon. Crisp in a wide heavy pan over medium heat 5-6 min until golden. Lift half onto kitchen paper, leave half in the pan with the fat.
- Add the diced onion and finely diced jalapeño to the bacon fat. Cook 4 min until soft.
- Add minced garlic and smoked paprika. Stir 30 seconds.
- Add the sweetcorn (if using frozen, no need to defrost). Stir to coat, cook 4-5 min until heated through.
- Pour in the double cream and milk. Bring to a gentle simmer, cook 5-6 min until reduced and the sauce thickens enough to coat each kernel.
- Off the heat, stir in the butter and most of the grated cheddar. Season generously with salt and pepper.
- Tip the entire thing into a baking dish (or leave in the skillet). Scatter remaining cheese and the reserved crispy bacon over the top.
- Stick under a hot grill for 2-3 minutes until the top is golden and bubbling. Scatter sliced spring onion and chopped chives. Serve straight from the skillet with crusty bread for scooping. A simple green salad alongside makes it a complete meal.
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