Creamed Corn with Bacon and Leeks

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

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 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

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.

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.

Note:

Lorrie Hulston Corvin,

August 2003