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So delicious, I couldn’t even snap a picture of it before it was gobbled up!
Optional: Pour the yogurt into a sieve that you’ve lined with a paper towel and set over a bowl in the refrigerator overnight. This will drain any excess liquid from the yogurt.
Preheat the oven to 350 F.
Heat a medium sized skillet over medium heat and fry the chopped bacon until crispy. Remove the bacon from the skillet with a slotted spoon and let it drain on a paper towel. When it’s cooled, crumble or chop it. Set aside.
Leave a small amount of grease in the skillet (a couple of tablespoons; discard the rest) and add the corn. Heat the corn, stirring often until the corn is golden, about 5 minutes. Remove corn from the skillet and add it into a large bowl.
Turn the skillet down to medium-low and add the onion (not the green onion) and salt and pepper. Cook until the onion is translucent, about 5 minutes. Add in the green onions and garlic and cook for an additional 2-3 minutes. Transfer the mixture to the bowl with the corn. Add in the paprika, yogurt, bacon, and 1 cup of the shredded cheese mixture and stir until well combined.
Pour the contents of the bowl into a 2-quart Corningware dish. Top with the remaining cheese and bake uncovered for 20-25 minutes. Remove dish from the oven once cheese is golden and bubbly. Let it cool for about 5 minutes and serve with tortilla chips or crackers.
Note: You can use fresh or defrosted frozen corn as well. Also, you can make this recipe the day before, just pop it into the oven 30 minutes before you want to serve it.
Adapted from How Sweet Eats, who adapted it from Emeril.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!