We've never met a creamed corn recipe we didn't like. But this one, topped with chopped turkey bacon and Parmesan, is a standout.
What You Need
Original recipe yields 4 servings
2 slices OSCAR MAYER Turkey Bacon, cut into 1-inch pieces
1 can (15.25 oz.) corn with red and green bell peppers, drained
2 Tbsp. finely chopped onions
3 Tbsp. water
1/4 tsp. garlic powder
dash ground red pepper (cayenne)
1/4 cup PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 Tbsp. milk
1 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook and stir bacon in medium saucepan until done. Remove bacon from pan; drain on paper towels.
Add vegetables, water and seasonings to same pan; stir. Bring to boil; cover. Simmer on medium-low heat 5 min.
Stir in cream cheese spread and milk; cook and stir until cream cheese is melted and mixture is well blended. Top with bacon and Parmesan.
Stir 1 Tbsp. chopped fresh parsley or cilantro into corn mixture before topping with the cooked bacon and Parmesan.
Cook 1 finely chopped seeded jalapeño pepper in saucepan along with the vegetables, water and seasoning.
Prepare using 1-3/4 cups thawed frozen corn with red and green bell peppers.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.