Creamed Corn with Bacon and Leeks
Best Grain Side Dish. The combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. It's a delicious way to put fresh end-of-summer corn to use. --Recipe by Lorrie Hulston Corvin (August 2003)
Ingredients
- 6 ears corn
- 2 cups 1% low-fat milk
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon
- 1 cup chopped leek
Nutrition Information
- calories 151
- caloriesfromfat 27 %
- fat 4.6 g
- satfat 1.7 g
- monofat 1.9 g
- polyfat 0.8 g
- protein 7 g
- carbohydrate 23.1 g
- fiber 2.4 g
- cholesterol 9 mg
- iron 0.8 mg
- sodium 325 mg
- calcium 111 mg
How to Make It
-
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.
You May Like
ndbrian's Review