Jul 27, 2011

Posted by in Recipes | 1 Comment

Homemade Creamed Corn with Bacon

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!

Ingredients:

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:

In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper-towel lined plate; reserve the drippings in the pan.

 

 

Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a knife, leaving about half of each kernel on the ear. I like to place a small bowl upside down, inside a large bowl, and use the small bowl as a sort of pedestal for the corn to stand on. This makes it easier to cut the corn, and also somewhat prevents the kernels from flying everywhere.

 

 

With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid (corn milk) as possible. You should have equal parts kernels and liquid; add water if necessary.

 

 

Return the skillet to medium-low heat and add the kernels and liquid.

 

 

Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Crumble the bacon over the top of the corn, and serve warm or at room temperature.

 

Finished product:

 

 

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.

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One Comment

  1. mangiabella says:
    August 1, 2011 at 8:34 am

    what a yummy side dish!!! stopping by via SITS :)

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