Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 5

Best Grain Side Dish. The combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. It's a delicious way to put fresh end-of-summer corn to use. --Recipe by Lorrie Hulston Corvin (August 2003)

Lorrie Hulston Corvin
Recipe by Cooking Light September 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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, scraping sides.

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  • Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly. Sprinkle with the crumbled bacon just before serving.

Nutrition Facts

151 calories; calories from fat 27%; fat 4.6g; saturated fat 1.7g; mono fat 1.9g; poly fat 0.8g; protein 7g; carbohydrates 23.1g; fiber 2.4g; cholesterol 9mg; iron 0.8mg; sodium 325mg; calcium 111mg.
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