Instructions:
- Cook the Bacon:
In a large skillet over medium heat, cook the chopped bacon until crispy (about 5-7 minutes). Remove the bacon from the skillet and set aside on paper towels to drain excess fat. - Prepare the Corn:
If using fresh corn, remove the kernels from the cob using a sharp knife. If using frozen corn, just thaw it slightly before adding to the pan. - Make the Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the corn kernels and cook for about 3 minutes, stirring occasionally. - Add the Creamy Ingredients:
Add the heavy cream and cream cheese to the skillet, stirring to combine until the cream cheese has melted and the mixture is smooth. Let the mixture simmer for 5-7 minutes, or until it thickens slightly. - Season:
Season with garlic powder, salt, and pepper to taste. Stir well. - Add the Bacon:
Return the crispy bacon to the skillet and mix into the corn mixture. Let everything cook together for another 1-2 minutes to combine the flavors. - Serve:
Garnish with fresh parsley or chives for a touch of color and extra flavor. Serve hot as a side dish to any main course.
