I don’t know about you, but I could probably eat bacon every day. I love the salty sweetness of it. It doesn’t even have to be crispy, the way you would serve it with bacon and eggs. I add it to soups and veggies and anything else I can think of to put it in as flavoring.
The only things I have NOT tried with bacon in them is sweets. I just haven’t quite been able to wrap my mind around candied bacon, or bacon pie or bacon ice cream – yet! But I am probably working my way up to it. You see, when I was a kid, I didn’t even like bacon. Now look at me, I’m hopeless!
5 slices of bacon, diced (not thick cut, see Quick Tip)
1 jalapeño, diced
¼ cup flour
1 cup Horizon Whole Milk
1 cup Horizon Heavy Cream
16 ounces frozen corn
1 Tbsp. sugar
Salt and pepper to taste
In a cast iron or non-stick skillet over medium heat, add the bacon and cook. When it just starts to crisp, add the jalapeño and continue cooking.
When the bacon is fully cooked, add the flour and mix with the bacon and jalapeño, fully coating them. Allow the flour to slightly brown, and then slowly add the whole milk a little add a time, whisking it into the flour mixture, only adding more milk when no clumps remain. Continue until all the milk is added. Repeat with the heavy cream.
When all the liquid is added, stir in the frozen corn. Heat through. Season with salt and pepper and then stir in the sugar. Serve warm.
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Quick Tip: Make sure that you wear rubber gloves while handling and dicing the jalapeno. Wash your hands thoroughly in soap and water afterwards. Caustic oils in the jalapeno can seriously burn if you get them in your eyes or on more sensitive areas of your skin.
Recipe and image courtesy of Lisa at Wine and Glue