Corn & Bacon Casserole
Submitted by alexthecat
Creamy sour cream and corn casserole topped with crumbled bacon, baked until bubbly. A smoky, garlicky side dish that goes with just about everything on the table.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minCorn and bacon is one of those combinations that just works every single time. This casserole leans into it hard.
Crispy bacon gets crumbled and folded into sweet corn bound with a garlicky sour cream sauce. The whole thing bakes until it’s heated through and bubbling at the edges, with more bacon scattered on top for crunch.
It comes together in one skillet before hitting the baking dish, and everything cooks in the bacon drippings because why would you waste that flavor?
A scatter of fresh chives on top finishes it off with a little color and bite.
Pro Tips
- Use fresh corn cut off the cob when it’s in season. Frozen works fine the rest of the year, just thaw and drain well so the casserole doesn’t get watery.
- Cook the flour and garlic in the drippings for a full minute before adding the sour cream. That step cooks out the raw flour taste.
- Don’t stir the sour cream over heat or it can break. Pull the skillet off the burner first, then fold it in smoothly.
Ingredients
Directions
In a large skillet, cook bacon until crisp.
Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into a 1 quart baking dish . Sprinkle with remaining bacon. Bake, uncovered, at 350℉ (180℃) for 20 to 25 minutes or until heated through. Sprinkle with chives.
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