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 & 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, FoodieFriendsFriday, Thursday's Treasures