Let the natural sweetness of fresh corn on the cob shine in this creamed corn recipe. Even better, add bacon chunks and a splash of cream to transform it into an indulgence. Just a warning, this creamed corn recipe vanishes very quickly, so make more than you deem necessary.
Prep Time: 15 hours
Cook Time: 25 hours
: 40 minutes
Total Time: 40 hours, 40 minutes
Yield: 4 servings
Ingredients:
- 3 bacon slices, chopped
- 6 ears of corn
- 2/3 cup water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 tablespoons heavy cream
Preparation:
1. In a medium sauté pan, add chopped bacon and cook over medium-high heat until the bacon is crisp, about 5 to 7 minutes.
2. While the bacon is cooking, remove corn kernels from the cob. Stand the corn cob over a shallow pan to catch kernels. Using a sharp knife, slice the kernels off the cob in downward strokes. Once the kernels have been removed, use the back of the knife or a spoon, and scrape down the sides of the cob to “milk” the corn juice from the cob. Repeat entire procedure with remaining corn cobs.
3. When bacon is cooked and crisped, transfer to a paper towel-lined plate. Let bacon fat remain in the pan.
4. Add the corn kernels and corn juice to the sauté pan with bacon fat. Add water, salt and pepper, and bring mixture to a simmer over medium-high heat.
5. Reduce heat to medium-low, and let corn cook for 10 to 15 minutes until tender, stirring occasionally.
6. When corn is tender, add cream, stirring into corn mixture. Taste, adjusting seasoning as needed. Add the reserved bacon into the creamed corn, and serve.
Try These Entrée Suggestions With the Creamed Corn Recipe:
Melt-in-Your-Mouth Buttermilk Meatloaf
Smothered Pork Chops
Garlic and Herb Roast Chicken
Sherry Braised Beef Short Ribs
Southern Fried Chicken Thighs