I’d been having the desire to make homemade creamed corn since last year, and I’m not sure as to why I never got around to it last summer. Well, we finally had some good looking corn at the store the other day, and I decided to go for it. I also picked up some chicken things, dredged them in flour, and gave them a quick fry in the pan (and then added about a 1/2 cup of stock and finished in a 350 degree oven for about 18 minutes) to go with them. It looks like creamed corn is now going to be making lots of appearances at our house this summer. And I’m thinking that a little bit of fried okra right on top would be a great way to finish this dish next time.
Creamed Corn with Bacon
Adapted from Michael Symon’s Live to Cook
- 5 ears of corn
- 2 teaspoons olive oil
- 1/4 pound bacon, cut into 1/4 inch dice
- 1 medium yellow onion, diced
- 1 garlic clove minced
- 2 1/2 to 3 cups Corn Cob Stock (recipe below)
- 1/2 cup half and half
- 2 tablespoons fresh sliced chives
Cut kernels from the cobs and set the kernels aside (save cobs to make the corn stock.)
Heat a large saucepan over medium heat and glaze the bottom with olive oil. Add bacon and cook, stirring as needed to render the fat and brown the pieces, about 3-4 minutes. Add onion to bacon and sweat down about another 5 minutes. Add garlic and cook another minute. Add reserved corn kernels and a pinch of salt and cook about 2 minutes.
Pour in corn stock and bring to a simmer. Cook until liquid reduces to approximately 1 cup, or until corn looks somewhat thickened.
Using an immersion blender or regular blender, puree (a chunky puree, not all smooth) about 1/3 of the corn mixture. (Return chunky corn puree to pot if you used regular blender.) Add half and half and continue to reduce down about 5 more minutes. Season with salt and pepper and add chives.
- 5 corn cobs (minus the kernels – use the reserved corn cobs from above)
- 1/2 red onion
- 2 garlic cloves, smashed up
- 1/2 tablespoon black peppercorns
- 6 cups chicken or veggie stock
Put cobs into a large pot with the onion, garlic, peppercorns, stock, and a big pinch of salt. Bring to a boil, lower the heat, and simmer about 45 minutes. Strain through a fine-meshed sieve, discarding the solids. Use left over stock after making creamed corn for another use (like corn chowder or succotash or extra corn-y polenta…)