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Creamed Corn with Bacon and Leeks

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: 2/3 cup)
Scraping the cut ears of corn releases the remaining starchy milk, giving the creamed corn its thick consistency. Pair this sweet-smoky side dish with grilled chicken.

Ingredients

  • 6 ears fresh 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

  1. 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.

  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan; cook 2 minutes, stirring constantly. Add pureed corn mixture, 1 1/2 cups corn kernels, and corn milk mixture to pan. Bring to a boil, reduce heat, and simmer 3 minutes or until slightly thick. Stir in crumbled bacon just before serving.