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Photography: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Creamed Corn with Bacon and Leeks

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.

Cooking Light AUGUST 2003

  • Yield: 6 servings (serving size: 2/3 cup)

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.

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
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Creamed Corn with Bacon and Leeks recipe

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