Baked Cream Cheese Corn with Crumbled Bacon


Recipe by Becky Tarala from The Two Bite Club

Serves 6

12 sli bacon (8 in corn mixture, 4 as garnish)
1⁄4 c butter
1⁄2 c onion diced
2 pkg (8 oz. each) cream cheese
1 1⁄8 c parmesan cheese (grated; 1/2 c. in corn mixture, 2 tbsp. as topping)
1⁄2 tsp black pepper
1 tbsp olive oil (or melted butter)

Preheat oven to 375 degrees.

In a large, high-sided skillet, cook bacon over medium-high heat until crisp. Remove bacon and place on a paper towel lined plate. Discard bacon drippings.

Reduce heat to medium and add the butter to the pan. Sauté onion in the butter until the onion is translucent, about 3 minutes.

Add cream cheese to the pan a little at a time, stirring continuously until the cream cheese is smooth and softened. Add ½ cup grated parmesan cheese and black pepper. Crumble 8 slices of the bacon and add to cream cheese mixture.

Add Libby's® Whole Kernel Sweet Corn and mix well. Pour corn mixture into a buttered 2-quart casserole dish. Top with remaining 2 tablespoon parmesan and drizzle with melted butter or olive oil.

Bake in oven for 35 minutes. Remove from oven and garnish with remaining 4 strips of bacon crumbles. Let cool for 5 minutes before serving.