No-Cream Creamed Corn with Applewood Smoked Bacon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 259
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 9
- Cholesterol
- 19
- Sodium
- 473
- Total: 35 min
- Active: 35 min
Ingredients
6 ears fresh corn, shucked
1 cup finely chopped applewood smoked bacon
1/2 cup finely chopped onions
Kosher salt and freshly cracked black pepper
2 tablespoons chopped chives
Directions
- Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
- In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
- In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
- Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.