Creamed Corn w/ Green Onion & Parsley


by: On Cloud Yum

A sweet & savory creamy veggie side dish to go well with almost any meal from


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serves: 4

5 slices bacon

4 large ears white corn, husks and silk removed

seasoned salt (to taste, I used about 1/2 -3/4 tsp)

fresh cracked pepper ( about 1/8-1/4 tsp)

3-4 tbsp heavy cream (as needed)

1 tbsp sliced green onions

1 tbsp fresh chopped parsley

Nutrition Facts
Creamed Corn w/ Green Onion & Parsley

Servings Per Recipe: 4

Amount per Serving

Calories: 199

  • Total Fat: 8.2 g
  •     Saturated Fat: 3 g
  •     Trans Fat: 0 g
  • Cholesterol: 18.6 mg
  • Sodium: 246.4 mg
  • Total Carbs: 27.6 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 4.7 g
  • Protein: 8.4 g

how is this calculated?

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1.  In a 10" skillet, cook bacon until crisp, set aside and reserve for another use. Do not rinse out your skillet.

2.  Cut the end of the corn off so you have a nice flat end to stand the corn up over a cutting board. Using a chefs knife, cut the corn off the cob. Transfer into a bowl. Using a potato masher, press into the corn to release some of it's juices.

3.  Season generously with seasoned salt and fresh pepper. Transfer to the same skillet with your reserved bacon drippings. Cook over medium-low heat about 20 min, stirring occasionally. Reduce heat to low. Stir in heavy cream, heat another 20 min. Toss in green onions and parsley.

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