Creamed Corn with Green Onion & Parsley

In a 10″ skillet over medium heat, cook bacon until crisp. Remove bacon from skillet, set aside and reserve for another use. Do not rinse out your skillet.

Cut the pointy end of the corn ears off so you have a nice flat end to stand the corn up over a cutting board. Using a chef’s knife, carefully cut the corn off the cob. Transfer the kernels into a bowl. Using a potato masher, press into the corn kernels to release some of the juices.

Season generously with seasoned salt and fresh pepper. Transfer to the same skillet with your reserved bacon drippings. Cook over medium-low heat about 20 minutes, stirring occasionally. Reduce heat to low. Stir in heavy cream and heat another 20 minutes. Toss in green onions and parsley and serve.