This dish makes a perfect accompanying act to almost any recipe, but it could star as a lunch all by itself. The sweetness of the corn works great with the saltiness of the bacon, and the punch of heat from the jalapeños is tempered by the cream cheese. I have been cutting corn off of the cob since an orthodontist recommended I do so, but however you enjoy it, I am sure you will find it as ear-resistible as I do.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page