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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 27%
  • Fat: 4.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 7g
  • Carbohydrate: 23.1g
  • Fiber: 2.4g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 325mg
  • Calcium: 111mg

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

  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.
My Notes

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

Add Note

Creamed Corn with Bacon and Leeks Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy