~ fried corn, cream & bacon ~

Name: ~ Fried Corn, Cream & Bacon ~
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 4 cup(s) fresh sweet corn, removed from the cob and scrape the cob to get all of that delicious milk; 1/3 cup(s) flour; 1 cup(s) half and half; 3/4 cup(s) cream; 2 tablespoon(s) butter; 7 - 8 slice(s) bacon, cooked, drained and crumbled - reserve 3 - 4 tablespoons drippings; 1 medium sweet onion, chopped; 1 large clove, garlic - minced; 1 1/2 tablespoon(s) basil paste that you can find in produce section of most stores; salt - and fresh cracked black pepper - to taste ( i add about 3/4 tsp salt and several grinds of pepper; couple - pinches, nutmeg

156 Pinches 9 Photos

CJ *

Somewhere, PA

Updated on Aug 4, 2015

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. Enjoy!

Rate

prep time 15 Min

cook time 20 Min

method Saute

yield 6 - 8

Ingredients

4 cups fresh sweet corn, removed from the cob and scrape the cob to get all of that delicious milk
1/3 cup flour
1 cup half and half
3/4 cup cream
2 tablespoons butter
7 - 8 slices bacon, cooked, drained and crumbled - reserve 3 - 4 tablespoons drippings
1 medium sweet onion, chopped
1 large clove, garlic - minced
1 1/2 tablespoons basil paste that you can find in produce section of most stores
salt - and fresh cracked black pepper - to taste ( i add about 3/4 tsp salt and several grinds of pepper
couple - pinches, nutmeg

How To Make ~ fried corn, cream & bacon ~

Step 1

In 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.

Step 2

Add 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.
Step 3

In another skillet, over medium heat, brown the flour, stirring often, not to burn. About 4 minutes.
Step 4

In 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.
Step 5

Return 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.
Step 6

Time 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.
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