Do you know what real creamed corn is? I’m sure you’ve eaten it from the can but making creamed corn from scratch, well, it’s just better. I thought it was interesting to learn that the cream is actually inside the kernels so in order for you to get it out, you have to put a little work into creaming that corn. The only drawback to making it from scratch is that it takes a whole bunch of cobs (at least 2 cobs per person) to make a good amount to the feed the family so unless you’re feeding only 4-6 folks, I would probably just buy the can…unless you are out to impress;)
This recipe is the first of three that will end up as a complete dinner. Enjoy and if you have ever shucked and creamed your corn, I’d love to hear your recipes and stories!
- * 6 slices bacon
- * 8 large cobs fresh corn, preferably white, shucked and cleaned
- * Kosher salt and freshly cracked black pepper
In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef’s knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry. Serve warm or at room temperature.
Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.
Recipe courtesy of Food Network’s 5 Ingredient Fix