This is one of my favorite ways to use delicious fresh sweet corn when it comes in season. It is my husbands absolute favorite. The corn I bought the other day could not have been any better for this. It's like eating candy! My Grandma used to make hers similar, although she never used the heavy cream. Actually I think she used just milk and added some condensed milk. She did teach me the trick of browning the flour though. It gives it a wonderful nutty flavor. I've taken this to pot lucks & it's always a hit! I could make a meal of it.
1In my cast iron skillet ( 9 inch ) fry bacon and reserve 3 -4 tablespoons of the drippings. Drain bacon and crumble.
In the drippings, add the onion and garlic and cook over med heat until tender.
2Add the corn saute, stirring often for about 7 minutes or until tender. Make sure you don't scorch it. Set aside and make the cream.
3In another skillet, over medium heat, brown the flour, stirring often, not to burn. About 4 minutes.
4In a 2 cup measuring cup, measure out 1 cup of half and half and to this add 3/4 cup cream. Stir. Slowly whisk the cream mixture into the flour, smoothing out any lumps. Cook until starting to thicken and bubble.
5Return corn to burner over medium heat, pour the cream mixture over the corn and stir to evenly distribute. Cook for another 4 - 5 minutes. If too thick for your taste, thin out with more half and half. Stir in bacon, basil, nutmeg, butter, salt and pepper. Taste and add more salt if needed.
6Time to enjoy this delicious side dish. As I said before, I could make a meal out of this, with a side of yummy corn bread.