Creamed Corn With Bacon & Leeks
Submitted by happyzhangbo
Fresh-from-the-cob creamed corn with crispy bacon and tender leeks, made lighter with low-fat milk. A 15-minute summer side dish bursting with sweet corn flavor.
YIELD
6 servingsPREP
5 minCOOK
5 minREADY
15 minForget canned creamed corn forever, because once you make this version with fresh ears, there’s no going back.
Half the kernels get pureed with milk and cornstarch into a silky base, while the other half stay whole for that satisfying pop of sweetness in every bite.
Crispy bacon and soft leeks cooked in just a teaspoon of drippings add smoky, savory depth without weighing it down.
The whole thing comes together in about 15 minutes, making it the ideal side dish when summer corn is at its peak.
Pro Tips
- After cutting the kernels, scrape the cobs with the back of your knife to get all the milky starch; this is where so much natural creaminess lives.
- Use fresh corn at its peak for the best results; out of season, frozen corn kernels work as a decent substitute.
- Cook the bacon until truly crisp so it holds its crunch when sprinkled over the warm corn.
- Stir constantly during the last 3 minutes of simmering to prevent the cornstarch from clumping.
Ingredients
Directions
Cut kernels from ears of corn to measure 3 cups.
Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl.
Place 1½ cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides.
Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once.
Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon.
Add leek to pan, and cook 2 minutes or until tender, stirring constantly.
Add puréed corn mixture, remaining 1½ cups corn kernels, and corn milk mixture to pan; bring to a boil.
Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.
Sprinkle with the crumbled bacon just before serving.
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