No-Cream Creamed Corn with Bacon

 No-Cream Creamed Corn with Bacon is made with fresh and local corn cut directly off the cob! This is NOTHING like canned cream corn. I love how this Southern-Style dish is inspired by the flavors of traditional creamed-corn but made fresher and lighter.

Corn in New York State is traditionally in season from the beginning of August into the end of September and early October. This is the best time to have sweet corn. During the season we eat it straight off the cob pretty frequently but I came across this dish on The Kitchen and it looked too good to pass up.

No-Cream Creamed Corn with Bacon No-Cream Creamed Corn with Bacon

The ingredients in this No-Cream Creamed Corn with Bacon are simple: great quality corn, bacon, onion, and chives. All you need is really simple but really good quality ingredients to make the dish shine. I’ve already had this twice with-in the past few weeks, we really enjoyed it.

Typically Creamed Corn is made with heavy cream, milk or butter. I am telling you that with this recipe you do not need any of those extra ingredients. By pureeing 1/3 of the corn in a blender and then reducing it in the pan you will have a creamed corn mixture that will bring this dish together. Bacon doesn’t hurt either.

No-Cream Creamed Corn with Bacon


Recipe

No-Cream Creamed Corn with Bacon 

serves 4-6

Ingredients:

  • 6 ears fresh corn, chucked 
  • 4 slices of bacon, chopped finely
  • 1/2 onion, finely diced
  • 2 tablespoons fresh chopped chives
  • salt and pepper to taste 

Instructions

  1. Using a sharp knife, carefully slice the un-cooked corn kernels off the cob and place in a large mixing bowl. 
  2. Take 1 cup of corn kernels (about 1/3) and place in blender. Puree until smooth, place in a small saucepan and put aside.
  3. Meanwhile, brown bacon in a medium saute pan over medium-low heat until crisp. Remove bacon and drain off about half the bacon fat, reserving about 2 tablespoons. Finely chop the bacon and put aside.
  4. Return the medium saute pan to heat with 2 tablespoon reserved bacon fat and add the finely diced onion. Let cook until tender, about 4 minutes. 
  5. Meanwhile place the small sauce pan with the pureed corn over medium heat. Whisk until the mixture thickens up slightly and season with salt and pepper, let cook about 5 minutes. 
  6. Once the onion is tender stir in the remaining corn kernels and cook until tender, about 3-5 minutes (do not over cook). Combine the thick pureed corn mixture with the corn and onion mixture. Stir until well combined.
  7. Combine half the bacon and 1 tablespoon of chives with the corn and stir. Pour into serving dish and garnish with remaining bacon and chives. 

Recipe seen on The Kitchen – Food Network.com


 

Missed my last post? Get the recipe for Basil Pesto Pasta with Peas here. 

Basil Pesto Pasta with Peas

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