Creamy Parmesan Corn

Did you ever have one of those experiences where you come across a recipe, possibly with a fetching photo, and feel an urgent need to make it right away, even if you don't necessarily have all the ingredients on hand?  It's not just me, right?  OK, maybe it is.  Anyway, that's how it was the day I came across Simply Gourmet's recipe for Creamy Parmesan Corn.  Of course, you have to have at least some of the ingredients in order to do this.  I mean, it's hard to make a corn dish without, say, corn.  But I knew that I had a lonely can of plain corn sitting in my pantry, just hanging out, doing nothing.  And I had Parmesan cheese because I always have it.  The dog won't eat her kibble without a sprinkling of grated Parmesan on top.  It's not just my dog that's like this, right?  OK, maybe it is.  I don't usually have bacon but that day I did (left over from my Butternut Squash Pasta Bake recipe) and I figured I'd wing the rest.  Off to the kitchen I ran!

Corn?  Check.  Parmesan cheese?  Check.  Bacon?  Check.  Butter?  Hmm.  I did actually have butter in the freezer (my baking stash) but I was planning to skinnify (it's a technical term) this recipe a bit anyway.  I used light butter and a smaller amount.  Cream cheese?  Not a staple in my fridge but I did have some part skim ricotta that ended up working perfectly.  Some seasoning, a few fresh herbs to brighten it up and viola!

Now, technically, this is a slow cooker recipe and I don't technically have a slow cooker but I don't let such technicalities get in my way.  I made it in my favorite large stainless steel pan and let it do a slow shimmy on the stove top while I prepared the rest of the dinner.  I figured that when the rest of the meal was done, I'd call this dish done as well.  But it was coming together so nicely and I kept taking spoonfuls of it to taste so, by the time I was ready to sit down and eat it, I had sort of already eaten it.  It was yummy! :)  Enjoy!

Ingredients
(Adapted from Simply Gourmet)
1 15 oz. can corn kernels (no salt or sugar added)
2 Tablespoons light butter
1/4 Cup part skim ricotta cheese
1/4 Cup Parmesan cheese, grated
2 Slices thick cut bacon, cooked and crumbled
2 Tablespoons scallions or chives, chopped
Salt & pepper to taste

Add the corn kernels to a large pan with the butter and saute on low heat for about 2 minutes.  Add the ricotta cheese and continue cooking on low heat for an additional 5 minutes.  Add the Parmesan cheese and herbs.  Season to taste and pour into a serving bowl.  Top with the crumbled bacon.  Makes approximately 2 generous servings.

This recipe is being shared at The Weekend Potluck , A Lil Country Sugar, FoodieFriendsFriday, Thursday's Treasures