Wednesday, October 10, 2012
Creamy Parmesan Corn
Did you ever have one of those experiences where you come across a recipe, possibly with a fetching photo, and feel an urgent need to make it right away, even if you don't necessarily have all the ingredients on hand? It's not just me, right? OK, maybe it is. Anyway, that's how it was the day I came across Simply Gourmet's recipe for Creamy Parmesan Corn. Of course, you have to have at least some of the ingredients in order to do this. I mean, it's hard to make a corn dish without, say, corn. But I knew that I had a lonely can of plain corn sitting in my pantry, just hanging out, doing nothing. And I had Parmesan cheese because I always have it. The dog won't eat her kibble without a sprinkling of grated Parmesan on top. It's not just my dog that's like this, right? OK, maybe it is. I don't usually have bacon but that day I did (left over from my Butternut Squash Pasta Bake recipe) and I figured I'd wing the rest. Off to the kitchen I ran!
(Adapted from Simply Gourmet)
1 15 oz. can corn kernels (no salt or sugar added)
2 Tablespoons light butter
1/4 Cup part skim ricotta cheese
1/4 Cup Parmesan cheese, grated
2 Slices thick cut bacon, cooked and crumbled
2 Tablespoons scallions or chives, chopped
Salt and pepper to taste
Add the corn kernels to a large pan with the butter and saute on low heat for about 2 minutes. Add the ricotta cheese and continue cooking on low heat for an additional 5 minutes. Add the Parmesan cheese and herbs. Season to taste and pour into a serving bowl. Top with the crumbled bacon. Makes approximately 2 generous servings.