Creamy Skillet Brussels and Corn

Side-dishes are not my forte. Not that I dislike side dishes, quite the opposite in fact, but when I am cooking an entree it’s hard for me to find the motivation and energy to also cook a side-dish (other than steaming some vegetables). But there does exist side-dishes which do not take a whole lot of effort and are more inspiring than frozen vegetables. This creamy brussels and corn side-dish is quickly prepared and only uses on pan. Some of you may have spied this side-dish sharing a plate with the Amaretto-Maple Glazed Pork Chops I posted on Monday. Make the Brussles while the pork is in the oven and all of this can be yours!

Creamy Skillet Brussels and Corn

One year ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce

Two years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts

Three years ago: Spicy Cheetos Crusted Chicken

CREAMY SKILLET BRUSSELS AND CORN

Serves 4

Ingredients:

5 strips bacon

1 shallot, minced

1/2 lb. Brussels sprouts, trimmed and halved

1 cup frozen corn (or canned, drained)

1/2 tsp paprika

Pinch red pepper flakes

1/2 cup shredded Colby Jack cheese

1/4 cup plain lowfat Greek yogurt (I used 2% Chobani)

Directions:

  1. In a large skillet over medium-high heat, cook bacon until crispy. Remove and place on a paper towel lined plate to drain. Crumble once cooled.
  2. Wipe the pan with a paper towel, but leave a little bit of bacon grease still in the pan. Reduce the heat to medium and add the shallot. Cook for 1 minute. Place Brussels cut-side-down in the pan. Add corn, paprika, and red pepper flakes and cook for 2 minutes. or until Brussels are bright green.
  3. Add the cheese and yogurt. Stir until cheese has melted and everything is creamy and smooth. Add the bacon back to the skillet and stir. Serve immediately.

Source: Adapted from Girl Carnivore.

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