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Ingredients
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- 4 strips bacon, chopped
- 2 tablespoons butter
- 3 shallots, thinly sliced
- ½ teaspoon white pepper
- 1 teaspoon smoked paprika
- 5–6 ears corn, kernels removed (or about 3 cups of canned corn, drained)
- ½ cup heavy cream
- 1½ tablespoons lemon juice, plus 2 teaspoons zest
- ½ cup blue cheese, crumbled
- 3 tablespoons chives, chopped (for garnish)
- Salt to taste
Instructions
- Crisp the bacon in a skillet with water over medium heat for 15-20 minutes.
- Remove bacon, leaving some fat in the skillet.
- Cook shallots in the bacon fat with butter for about 8 minutes.
- Add spices and cook for another minute.
- Incorporate corn, cooking for about 10 minutes until tender.
- Mix in cream and reserved bacon, cooking for 12-15 minutes until thickened.
- Add lemon juice and zest, then remove from heat.
- Garnish with blue cheese and chives before serving.
Notes
Use fresh corn in season for the best flavor.
Adjust blue cheese according to taste preference.
Pre-cook bacon for efficient meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg