No-Cream Creamed Corn with Applewood Smoked Bacon
Warm side dishes are less typical at outdoor cookouts, but corn is a staple. Step up your corn game and surprise your party with this easy bacon creamed corn (without cream). Cooking pureed fresh corn juice on the stove for about five minutes forms a thick pudding that substitutes for heavy cream. Dovetailing Tip: Use 6 of the ears of corn you cooked on day 2 for today’s creamed corn recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 0
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 0
6 ears fresh corn, shucked
1 cup finely chopped applewood smoked bacon
1/2 cup finely chopped onions
kosher salt and freshly cracked black pepper
2 tablespoons chopped chives
Directions:
Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.
Source: foodnetwork.com
In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
