Creamed corn & bacon
By Sarah Cook
Contains pork – recipe is for non-Muslims only
A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce
- Prep:10 mins
Cook:25 mins
- Serves 5
- Easy
Nutrition per serving
- kcal 366
- fat 24g
- saturates 12g
- carbs 29g
- sugars 6g
- fibre 5g
- protein 10g
- salt 0.9g
Ingredients
- 6 rashers unsmoked streaky bacon
- 25g butter
- 2 chopped onions
- 650g corn (use canned, drained, or frozen)
- 100ml double cream
- 3 tbsp chopped parsley
Method
Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.