I watch America’s Got Talent so I wasn’t as shocked by this as I could have been. Yikes, though.

Looking at a huge corn crop and wondering what to do with all those ears that does not involve a drill?

How about this dreamy creamy corn casserole packed with bacon?

Yes!

It’s the perfect side to burgers and a tomato salad.

Corn And Bacon Casserole

Ingredients:

6 bacon strips, chopped
1/2 cup chopped onion
2 tablespoons flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

Directions:

1. In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Set aside the bacon on a paper towel lined plate.

2. Sauté onion in bacon drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly. Remove from heat and stir in sour cream until smooth. Mix in corn, parsley and half of the bacon.

3. Transfer corn mixture to a 1-quart baking dish. Sprinkle with remaining bacon.

4. Bake, uncovered, at 350°F for 20-25 minutes or until heated through. Sprinkle with chives.

Serves 6-8 (Recipe doubles easily. Bake in a 2 quart baking dish.)

Recipe from Taste of Home

You know the drill.

First the recipe, then some music to accompany it.

“Weigh In” is new from London-based trio False Heads. It’s a corker of a way to slam into a new week.

Check out False Heads on the band’s Website (Yes. You really, really want to have a look….it opens into a video of these cuties rocking out in an aluminum cave that would make Chuck McGill ecstatic.) While you are there you can buy their music. Upcoming UK shows are listed on Facebook.

Cheers!