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 1 1/2 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 pureed corn mixture, remaining 1 1/2 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.
I loved this creamed corn recipe. I love fresh corn on the cob anyway, so this gives me another way to enjoy fresh corn. My husband loved it, too - in fact, he took another helping! When making it, I didn't have leeks on hand, so I used shallots instead. I also added a little more cornstarch to make it thicker, but other than that, I made it as written. One reviewer said it was a lot of work, but I definitely disagree. It wasn't one you could put together in 5 minutes, but it certainly wasn't a lot of work - and it was so worth it! Delicious!
We enjoyed this recipe very much. I used frozen corn in place of the ears of corn. Cooked longer because I wanted a thicker sauce. Next time will use just a bit more cornstarch. The bacon and leeks were fabulous!
Loved this. I recommend two small changes. First, puree the corn and milk in the blender, not the food processor if yours is small. I tried it in the food processor and made a mess. Second, more corn starch and longer cook time at the end will produce a thicker result.