healthier creamed corn with bacon and leeks |
cooking light magazine, 2002 |
the combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. it's a delicious way to put fresh end-of-summer corn to use. cooking light magazine, 2002 |
6 ears 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 |
preparation |
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, scraping sides. |
cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. |
remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. |
add leek to pan, and cook 2 minutes or until tender, stirring constantly. |
add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil. |
reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly. |
sprinkle with the crumbled bacon just before serving. |
