Well, friends… the season for holiday menu planning is upon us! Hanukkah has already begun, Christmas is coming up quickly, and we all know that the holidays are a time for friends, family, and FOOD! I tend to be mildly neurotic when it comes to planning to large meals such as Christmas or Thanksgiving dinner (do your best to act surprised at this news). Holiday meal planning, for me, starts about a month before the actual meal, and it involves spreadsheets, categorized grocery shopping lists, and several days worth of prep and cooking timelines. It’s kind of ridiculous, but I really enjoy it, to tell you the truth! Anyways, if you’re like me, and you’re working on your holiday menu well in advance, you’re in luck! This week and next, we’ll be sharing as many holiday-table-worthy recipes as we can, so make sure you stop by and check it out! You’ll especially want to stop by this Friday and next, as we might have some giveaways up our sleeves…
To kick things off, I have a really easy and delicious corn dish to share. Corn is something that I only like when it’s in a dish that balances the sweetness of the corn with either salt or heat (as evidenced by this spicy corn with feta and lime – spice AND salt). In this particular recipe, the salt and smoke from the bacon counters the sweetness perfectly!
This recipe is easy to prep ahead of time. I chop all my vegetables the day before the meal, including peeling my garlic, so it’s ready to grate when I’m cooking. I have used frozen corn to make this, with excellent results. If I were making it in the summer, I’d definitely use fresh corn!
Bacon Creamed Corn
adapted from here
serves 6-8 as a side dish
6 slices bacon, cut into 1″ pieces
1 lb frozen corn, thawed
1 sweet onion, diced small
1 red bell pepper, diced small
3 cloves garlic, grated
6 scallions, sliced
3/4 cup heavy cream
kosher salt and black pepper
1.) Heat a large pot over medium heat. Add the bacon, and cook until just crisp. Remove the bacon to a paper towel-lined plate with a slotted spoon, and pour off all but 2 tablespoons of the bacon grease.
2.) Add the onion and bell pepper to the pan, and saute until tender, about 3 minutes. Grate the garlic into the pan, and saute until fragrant, about one minute. Add a pinch each of kosher salt and black pepper.
3.) Add the corn and heavy cream, and cook until the cream thickens and coats the corn and vegetables, 3-4 minutes.
4.) Turn off the heat, stir in the scallions and bacon, and serve.
This has earned a place as a favorite side dish in our household. It’s hearty and sweet and smoky and creamy, and it’s definitely worthy of going back for seconds and thirds. It will have a place on our Christmas table, for sure! (As a side note, I think this would make a delicious dip, as well; I’d cut back on the salt in the recipe itself, and serve it with tortilla chips.)
Let the menu planning begin,