Creamed corn & bacon
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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

  1. 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.

  2. 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.

  3. Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

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