You will probably go back a third helping of this Thanksgiving Corn. Fresh corn is sliced off the cob and cooked with bell peppers and seasoned with cream cheese, paprika, and chili powder. The satisfying crisp texture of the corn and bell peppers is the perfect contrast to the mashed potatoes it will sit beside on your plate on Thanksgiving.
The corn has just enough smoked paprika and chili powder to add flavor, but not spice to this side dish. You can add more of these spices if you want to give the side dish a kick of heat.
The cream cheese and half and half make this corn really creamy – it’s basically a more gourmet version of creamed corn. If you want to shave off some calories, you could use reduced fat cream cheese and fat free half and half. Although I must say that this corn is so wonderful that it is certainly worth every single calorie.
Believe it or not, this recipe is a much healthier version of another recipe that involved frying the corn in the fat from 8 slices of bacon. Sure, bacon tends to make everything better, but I think it would overpower the taste of the corn.
Before we jump to the recipe, here are some of my favorite Thanksgiving recipes to help you round out your menu.
This recipe makes the lightest and fluffiest Mashed Sweet Potatoes.
And these Dill Cottage Cheese Rolls are worth the extra effort they require.
- 7 ears of Corn
- 1 small Red Bell Pepper
- 1 small Green Bell Pepper
- ¼ cup of Water
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 8 ounces Cream Cheese
- ½ cup Half and Half
- 2 tablespoons Flour
- ¼ teaspoon Smoked Paprika
- ½ teaspoon Chili Powder
- 2 tablespoons Parmesan
- Shuck the corn, rinse it, and slice the corn off the cob. Finely dice the bell peppers.
- Heat the water and butter in a pot. Once it starts steaming, add the corn and the bell peppers. Cook for 6 minutes, stirring frequently.
- Add all of the remaining ingredients (except the Parmesan), and stir to combine. Once the cream cheese has melted, pour into a casserole dish.
- Top with the Parmesan and bake for 375 degrees for 15 minutes. You can prepare this recipe up to this point a day or two ahead of time and then bake it just prior to serving.
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