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.
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
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.
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.
This really a super simple recipe and sooooo easy. I used canned corn which is probably why it was so simple. Creamed one can per instructions, and kept the other can whole kernal. Everyone loved it and it was perfect alongside our grilled burgers and brats but would also be great for a formal dinner or holiday!
This is delicious.! I ate it every day for lunch with a l/2 sandwich. Used white corn; had never known about scraping kernels. The juice was like a flavored cream. This is easy, quick. I plan to serve it for company or for a lady's luncheon.
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