Corn and Bacon Casserole

Corn and Bacon Casserole

8 slices of bacon

1/2 cup onion, chopped

2 tbsp flour

2 cloves garlic, minced

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 cup yogurt or sour cream

4 cups whole corn kernels, about 4-5 medium corn cobs

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

Cook bacon in a large skillet until crisp.  Remove bacon to paper towel covered plate to drain and cool. Crumble and set aside. Reserve 2 tbsp bacon fat. 

Sauté chopped onion in the same skillet with the reserved bacon fat until translucent. Stir in flour, garlic, salt and pepper & sautée for approximately 2 minutes. 

Remove the skillet from the heat & stir in the sour cream, corn, parsley and half of the crumbled bacon mixing well.  

Spray a 1 quart casserole with no stick spray. Pour the corn mixture into the dish and top with remaining bacon. 

Bake uncovered in a 350 degree oven for approximately 20 minutes or until heated through.  Remove from oven, top with basil and serve.