Creamed Corn with Bacon and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Scraping the cut ears of corn releases the remaining starchy milk, giving the creamed corn its thick consistency. Pair this sweet-smoky side dish with grilled chicken. Ingredients:
6 ears fresh corn |
2 cups 1% low-fat milk |
1 tablespoon cornstarch |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 slices bacon |
1 cup chopped leek |
Directions:
1. Cut kernels from ears of corn to measure 3 cups; using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan; cook 2 minutes, stirring constantly. Add pureed corn mixture, 1 1/2 cups corn kernels, and corn milk mixture to pan. Bring to a boil, reduce heat, and simmer 3 minutes or until slightly thick. Stir in crumbled bacon just before serving.
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