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!

Corn?  Check.  Parmesan cheese?  Check.  Bacon?  Check.  Butter?  Hmm.  I did actually have butter in the freezer (my baking stash) but I was planning to skinnify (it's a technical term) this recipe a bit anyway.  I used light butter and a smaller amount.  Cream cheese?  Not a staple in my fridge but I did have some part skim ricotta that ended up working perfectly.  Some seasoning, a few fresh herbs to brighten it up and viola!

Now, technically, this is a slow cooker recipe and I don't technically have a slow cooker but I don't let such technicalities get in my way.  I made it in my favorite large stainless steel pan and let it do a slow shimmy on the stove top while I prepared the rest of the dinner.  I figured that when the rest of the meal was done, I'd call this dish done as well.  But it was coming together so nicely and I kept taking spoonfuls of it to taste so, by the time I was ready to sit down and eat it, I had sort of already eaten it.  It was yummy! :)  Enjoy!

Ingredients
(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 & 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.

This recipe is being shared at The Weekend Potluck A Lil Country Sugar, FoodieFriendsFridayThursday's Treasures

25 comments:

  1. interesting combination of flavors... love it!

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  2. This would be a fabulous Thanksgiving recipe!!! Irresistible!

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  3. That happens to me all the time! If i don't try the recipe right away, chances are it may be a while before I get down to it. Glad you tried this one - it looks absolutely delicious! :)

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  4. Oh yes...this has happened one too many times to me! And now I want to make this creamy corn! Thank you for sharing. What a wonderful start to my Wednesday. I hope your day is full of good food and laughter. We need more of both in this world!

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  5. I love it Anita! Thank you and I will try this with your adaptations!

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  6. When I saw the original recipe I died over how delicious it looked! This looks so great too-I love all the adaptations! Yay for skinnifying!! :P

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  7. oh just SHUT UP. You know it's special when I comment....

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  8. Yum!!! I'm thinking this would be great as a side dish to ribs or pulled pork!

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  9. So funny that you mention you dog - my first experience cooking for my boyfriend when we were dating was pasta carbonara. I had half a tub of parmesean cheese on the counter and when I wasn't looking, Dollar got up and knocked it on the floor so he could eat it all. Luckily I had already used what I needed for the dish, but I was still upset! I tease him with some now and then :)

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  10. this corn sounds so good! i just love everything in here!

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  11. Ooh, I have all the ingredients for this!!! If I hadn't copped out & ordered pizza tonight, I'd be making it right now! It'll be bookmarked to make soon, though.

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  12. Okay, so, ummmm...cheese for the dog?

    I shouldn't talk. I do ice cream for the cats.

    Anyyyywhoooo...I'll eat this. All by myself. :D

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  13. Yum!! Looks so tasty AND a beautiful presentation! Love that dish.

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  14. Yum yum yum!!! I just want to dust this with some crushed red pepper flakes and shovel it in!

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  15. Sounds like the perfect side dish!

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  16. This happens to me almost every day. About 50% of the time I actually plan a trip to the store just to get the said ingredients. I can see why this one caught your attention. It does look fabulous.

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  17. It is not just you, Anita ... I've had way too many kitchen snafu's because of this very reason :-)

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  18. This sounds delicious! Thanks for sharing on Foodie Friends Friday. Please come back Sunday to vote.

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  19. The corn dish sounds really good. But, the actual dish is fantastic. I love that red!

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  20. Looks wonderful! Featured on Thursday's Treasures Week 56! <3 and hugs!

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  21. thanks for sharing.

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  22. I made this tonight and it was delicious. I am curious if you have any nutritional info on it?

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    1. Based on my (disclaimer: non-scientific) research, I estimate each portion has about 250 calories and 10 grams of fat, of which 5 are saturated. I hope this helps and I'm glad you enjoyed the dish.

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  23. I'm planning on making this dish for my families Thanksgiving dinner.. just wondering if I could substitute the ricotta cheese for more parmesan cheese or maybe some other kind of cheese? I just don't think everyone would like the ricotta too much, which I know sometimes when you mix flavors like that you cant even taste all of them.. is it like that with this dish? can you taste the ricotta? Thanks for sharing this does sound awesome!

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    1. Hi Gina,

      You can't taste that it's ricotta, per se, but the dish gets its creaminess from the ricotta so I wouldn't substitute more Parmesan. However, you can use cream cheese, even low fat. I hope that helps. Let me know how you liked it and happy Thanksgiving.

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