When I was a kid growing up I loved when my mom made creamed corn for dinner. It wasn’t until I was an adult that I realized her secret recipe was opening a can of Del Monte. Truth- I still like canned cream corn today but when given the time, I love making creamed corn from scratch. I also like to make it with bacon.
Creamed corn is not the healthiest of foods..it is typically made with heavy cream but with a few substitution you can lighten it up and still have both great flavor and texture. In my opinion, the key to great creamed corn is making a solid roux. Creamed corn needs some fat to to make the sauce creamy. You can play with the types of dairy you use and even use unsweetend coconut milk if you don’t eat milk.
Bacon Creamed Corn
Ingredients
- 6 cups frozen corn kernels thawed (you can use fresh if you prefer, around 6 large ears of corn)
- 1 cup half and half
- 2 tablespoons butter
- 4 slices of bacon cut into lardons about 1/4 inch
- 2 tbs all-purpose flour
- salt and pepper
Instructions
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In a skillet over medium heat render bacon. Remove and reserve bacon bits.
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In bacon fat melt butter. Whisk in flour and create a roux. When roux reaches a medium color brown whisk in half and half. Cook stirring over medium heat until the mixture is thickened.
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Sir in corn. Heat until corn is cooked through. Remove from heat, and stir in bacon lardons. Salt and pepper to taste.
Recipe Notes
half and half - substitute whole milk or 2%
mayonnaise - 1 tbs milk
sour cream - light sour cream
bacon lardons - turkey bacon
all-purpose flour - whole wheat flour
This recipe reheats well.
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