Creamed Corn with Bacon and Leeks

Creamed Corn with Bacon and Leeks Recipe
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)

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Lorrie Hulston Corvin,

September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note