Homemade Creamed Corn with Bacon
Bacon. Need I say more? It makes everything better; it’s the stuff that dreams are made of, so to speak. What a better companion to this salty treat than sweet corn, cut fresh from the cob and cooked in its own natural milk. Most people reading this are probably salivating by now, and rightfully so, as this dish blows the doors off of any creamed corn dish you’ve most likely ever had. Between the salty crunch of the splendid bacon, and the silky quality of the creamed corn, the taste is out of this world!
This recipe was created by none other than Claire Robinson, from ‘Five Ingredient Fix’ on The Food Network. I had originally seen a glimpse of this recipe during a commercial while watching a show on The Food Network. It was just a tiny blurb in between commercials, but it stuck in my head, it looked so good! Fast forward to a few weeks later, when the most recent issue of The Food Network Magazine arrived on my doorstep. Lo and behold, there was that gorgeous corn and bacon recipe again! I decided right then and there, I needed to try it. So, try it I did, and boy am I glad.
Besides the great flavor that this dish has to offer, it’s also incredibly easy to make. It’s one of those things that you can put on a back burner of the stove while you focus on cooking other things. Just make sure to stir often, and add water if it gets too dry, and you’ll be fine. It’s definitely worth giving a try!
6 slices bacon (I used applewood smoked bacon)
8 large ears corn (preferably white, but I used yellow), husks and silk removed
Salt & pepper
What to do:
1) Corn is a type of grass and the number of rows on a kernel is always an even number; the average ear of corn has sixteen rows and a total of 800 kernels.
2) There is one strand of silk for each kernel on a cob.
3) Corn is used to produce fuel alcohol. Fuel alcohol makes gasoline burn cleaner, reduces air pollution and it doesn’t pollute the water.