Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Cook's 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.

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Corn Pudding

Recipe courtesy of Tanya Holland

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Corned Beef

Recipe courtesy of Alton Brown

Whipped Cream

Recipe courtesy of Alton Brown

Boston Cream Pie

Recipe courtesy of Gale Gand

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking