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prep time
30 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- CORN SAUTE
- 1 teaspoon extra virgin olive oil
- 1/4 pound thick bacon, cubed
- 1 cup yellow onion, diced
- 1 clove garlic, minced
- - reserved corn kernels
- 2 cups reserved corn stock
- 1 teaspoon salt
- 1/2 cup creme fraiche
- 1 tablespoon butter, cold
- 1/2 cup cilantro leaves, chopped
- 1 - lime, zested
- CORN COB STOCK
- 5 - ears corn, kernels removed and reserved
- 1 - bay leaf
- 2 cloves garlic
- 1/2 - onion, peeled and quartered
- 1 tablespoon whole coriander seeds
- 1 teaspoon salt
- 2 quarts water
How To Make bacon creamed corn
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Step 1For the stock: Place all the ingredients into a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 10 minutes. Strain and reserve, keeping stock warm.
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Step 2Begin heating a large saucepan and glaze bottom with the extra virgin olive oil.
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Step 3Add the bacon and cook over medium heat, rendering the fat and browning the pieces, stirring as needed.
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Step 4Add the onion, and sweat, about 45 seconds. Add the garlic and continue to cook, stirring another 30 seconds.
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Step 5Add the corn and salt, continuing to cook for another 2 minutes.
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Step 6Add reserved corn cob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup.
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Step 7Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken.
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Step 8Add butter and stir.
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Step 9Remove pan from the heat, stir in cilantro and lime zest. Check for seasoning and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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