Description
So delicious, I couldn’t even snap a picture of it before it was gobbled up!
Ingredients
- 4 slices Bacon, Chopped
- 1 can (15 Oz Can) Corn Kernels, Rinsed And Drained
- ½ Onion, Chopped
- 1 dash Salt And Pepper
- 2 Green Onions, Chopped
- 2 cloves Garlic, Minced
- ½ teaspoons Paprika
- 16 ounces, fluid Plain Yogurt
- 1-½ cup Shredded Mexican Cheese Blend
Preparation
Optional: Pour the yogurt into a sieve that you’ve lined with a paper towel and set over a bowl in the refrigerator overnight. This will drain any excess liquid from the yogurt.
Preheat the oven to 350 F.
Heat a medium sized skillet over medium heat and fry the chopped bacon until crispy. Remove the bacon from the skillet with a slotted spoon and let it drain on a paper towel. When it’s cooled, crumble or chop it. Set aside.
Leave a small amount of grease in the skillet (a couple of tablespoons; discard the rest) and add the corn. Heat the corn, stirring often until the corn is golden, about 5 minutes. Remove corn from the skillet and add it into a large bowl.
Turn the skillet down to medium-low and add the onion (not the green onion) and salt and pepper. Cook until the onion is translucent, about 5 minutes. Add in the green onions and garlic and cook for an additional 2-3 minutes. Transfer the mixture to the bowl with the corn. Add in the paprika, yogurt, bacon, and 1 cup of the shredded cheese mixture and stir until well combined.
Pour the contents of the bowl into a 2-quart Corningware dish. Top with the remaining cheese and bake uncovered for 20-25 minutes. Remove dish from the oven once cheese is golden and bubbly. Let it cool for about 5 minutes and serve with tortilla chips or crackers.
Note: You can use fresh or defrosted frozen corn as well. Also, you can make this recipe the day before, just pop it into the oven 30 minutes before you want to serve it.
Adapted from How Sweet Eats, who adapted it from Emeril.
