Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light August 2003

Gallery

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

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.

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  • 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.

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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