Loaded Creamed Corn with Tomato and Bacon
INGREDIENTS
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4 12 ounce packages frozen whole kernel corn, thawed
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1 1/2 cups half-and-half or light cream
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1 cup chopped onion (1 large)
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1/2 cup freshly grated Parmesan cheese
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1/4 cup butter, cut up
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1 teaspoon sugar
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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5 thick slices bacon
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3/4 cup shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (3 ounces)
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1/2 cup chopped tomato (1 medium)
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2 tablespoons snipped fresh Italian parsley
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1 teaspoon red wine vinegar
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1/8 teaspoon sugar
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