Sweet corn, what’s not to like? Especially fresh sweet corn in the summer. Well, you can tell I’m dreaming of summer today because of this recipe. Plus it has bacon. And cream. Mmmm. You can find decent sweet corn in the freezer section of your local grocery store. I prefer white sweet corn but, you choose what suits you. This is NOT like that creamed corn in the can that looks like prison mush! 😛 That stuff was intended to torture people! Really.
Creamed sweet corn with bacon
1/4 c. diced onions
1 T. butter
4 c. sweet corn
4 slices bacon, cooked and crumbled
1 c. heavy cream
1/2 c. chicken broth
1 T. flour
1/4 t. pepper
1/4 c. grated Parmesan cheese
2 T. minced fresh parsley or 1 t. dried parsley
Cook a pound of bacon, like I did, and eat all but 4 slices while cooking. This is an optional step.
Saute onions in butter for 2-3 minutes until translucent. Add corn and bacon and cook an additional 2-3 minutes.
In a bowl, stir together heavy cream, broth and flour. (I added the pepper too, I just can’t follow a recipe to a tee, I’m a rebel like that).
Pour cream mixture into corn and bring to a boil. Simmer on low 10-12 minutes until sauce thickens. Stir in pepper, cheese and parsley. Yes, I had to use dried parsley. I live in a teeny-tiny town so finding many ingredients is next to impossible sometimes. Luckily, I have friends that send me things…yay! Plus, I order some things online. I have recently noticed the local grocery just started carrying things such as ginger root, shallots, star fruit, some new spices and teeth…okay, maybe not teeth 😉 Okay, where was I?
Once thickened, serve immediately or at least very soon 😉
Recipe from: Schwan’s