Green Bean Casserole with Candied Corn and Bacon
- 1 lb. fresh or frozen green beans, trimmed and cut into 1” pieces
- 4 ears fresh corn, divided
- 2 tablespoons butter
- ¼ cup Florida Crystals® Organic Brown Raw Cane Sugar
- ½ lb. bacon
- ½ cup ricotta cheese
- 1 cup heavy cream
- 3/4 teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon dried minced onion
- ½ teaspoon minced fresh rosemary
- 1/8 teaspoon white pepper
Pre-heat oven to 425 F. Line a sheet pan with parchment paper. Butter or grease a 2 quart casserole dish, 8” X 8” square baking dish or 9” X 5” loaf pan.
Microwave or steam green beans just until al dente, about 2 minutes then hold aside.
Shuck and wash the corn then scrape the kernels from the cobs to make about 3 cups. Set 1 cup aside.
In a large skillet or fry pan over medium-heat melt the butter then stir in the brown sugar until dissolved. Add the 2 remaining cups of corn and toss well.
Spread the corn out on the prepared sheet pan in a single layer and roast for 15 minutes. Remove from oven and hold aside.
While corn is roasting, cook bacon according to package directions until slightly crispy. Drain, pat dry, and chop into bits. Set aside until ready to use.
In a small food processor, pulse the 1 cup of reserved corn kernels until finely chopped. Add ricotta cheese and pulse until mixture is pureed.
Heat the cream in a medium saucepot over medium heat then stir in pureed corn and ricotta mixture. Add salt, garlic powder, onion, white pepper, and rosemary. Stir in the green beans.
Turn green bean mixture into prepared dish, lightly tent with foil, and bake 20-25 minutes or until hot and bubbly. Uncover casserole, top with candied corn and bacon, and return to bake an additional 5 minutes to crisp bacon. Serve hot.
If fresh sweet corn is not available, substitute frozen corn kernels.