2oz.Highland Dairy cream cheese, cubed and softened
1/2cupricotta cheese
2tsp.granulated sugar
2tsp.all-purpose flour
1/2tsp.kosher salt
1/4tsp.granulated garlic
1/8tsp.dried thyme leaves
1/8tsp.paprika
2-3 strips bacon, cooked and crumbled
1scallion, green parts only, chopped, optional as a garnish
Instructions
Preheat the oven to 350 degrees.
In a large mixing bowl, using an electric mixer, combine the whipping cream and cream cheese with the ricotta until smooth. Using a spatula, stir in the sugar, flour, salt, garlic, thyme, and paprika and combine well; stir in the corn.
Transfer the prepared corn mixture to a greased casserole dish, gently spreading it out evenly. Bake the corn casserole, uncovered, on the center rack of the preheated oven for 25 minutes.
Remove the creamed corn from oven and top with bacon and scallions; bake an additional 10 minutes. Let the creamed corn rest for 5 minutes before serving.