Creamy Mexican Corn

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Are you constantly looking for sides to go with random meals? Do you need an easy side to take to a pot luck that will impress? Look no further! This is the one! I took all the things and flavors that I like about elotes and creamed corn and put my spin on it. What came out is a cheesy / creamy / bacony / spicy (but not hot) - goodness!!

WHAT YOU WILL NEED:

Cutting board / knife

Can opener

Large skillet with high sides (or sauce pot)

Large spoon

INGREDIENTS:

4 slices of thick cut bacon, cut into pieces

4 cloves garlic, minced

1 bunch of green onions, chopped

3 Tablespoons diced pickled jalapenos (I use Mt Olive jar)

2 large cans of sweet corn (28 oz each), drained

4 oz cream cheese (1/2 block),cut up into chunks

3/4 cup heavy cream

1 cup shredded monterey jack cheese

salt/pepper

DIRECTIONS:

1. In pan cook the cut up bacon over med heat until rendered and browned. (do not remove bacon or grease)

2. Add garlic, green onions, and jalapenos and cook for a few minutes until fragrant.

3. Add the drained cans of corn, and cook for a few minutes.

4. Add cream cheese, cook until it starts melting then add the heavy cream. Keep cooking over medium heat until all incorportated, semi-bubbling, and smooth.

5. Add shredded cheese and stir until all melted. Turn off heat. Add salt/pepper to tast.

Notes:

*This makes a family size portion. But the creaminess of this dish helps it warm up well as left overs. (if it seems too thick, add a splash of milk when re-heating)

*A garnish of Tajin and cilantro would be good on this as well to make it more similiar to elotes.