'Loaded' creamed corn

This hearty twist on a traditional side dish works well for a summer picnic or a holiday dinner. With a few simple ingredients and your slow cooker, you'll be prepared for a potluck or family dinner without spending hours in the kitchen. The Better Homes and Garden's "Loaded" Cream Corn with Tomato and Bacon takes only a few minutes to prep. 

For this recipe you'll need:
4- 12 ounce packages of frozen corn (thawed)
 1 1/2 cups half and half
1 cup chopped onion
1/2 cup fresh grated Parmesan cheese
1/4 cup of butter cut into pieces
1 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
5 strips of bacon
3/4 cups shredded Monterrey jack cheese

Tomato mixture:
1 cup fresh tomato (chopped)
2 Tbs snipped, fresh  parsley
1 tsp red wine vinegar
1/8 tsp sugar

Add one package of frozen corn to your blender and top with 1 1/2 cups of half and half and blend until smooth. Pour the mixture into a large slow cooker. Pour the rest of your corn on top of the mixture in the slow cooker. 

Next, add your onion, Parmesan cheese, butter, sugar, salt and pepper to the slow cooker and cover. 

Cook the creamed corn mixture on low for three to four hours or on high for 90 minutes. When your cooking time is nearly complete, crisp up your bacon, drain excess grease and crumble. 

To get the best bacon, start your meat on a cold pan. Turn the heat on low and let it simmer slowly. Flip only once to help preserve juices. Choose a deep pan and keep heat on low to avoid splattering of grease, according to The Kitchn.

Open the slow cooker and pour your Monterrey Jack cheese on top of the corn mixture then sprinkle bacon pieces on top and recover the slow cooker to melt the cheese. 

In a small bowl combine your tomato, parsley, red wine vinegar and sugar and mix well. Then spoon the tomato mixture on top of the creamed corn. 

This dish pairs well with chicken or burgers. Serve warm.