Creamed Corn with Bacon Recipe

Name: Creamed Corn with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ears of cornshucked, kernels cut off (5 cups) and cobs reserved; 3 garlic cloves, 1 minced; 1/2 onion, cut into 4 wedges, plus 1 cup minced onion; 1 tablespoon coriander seeds; 1 bay leaf; 2 teaspoons kosher salt, plus more for seasoning; 1 teaspoon extra-virgin olive oil; 1/4 pound thickly sliced bacon, cut into 1/4-inch-thick lardons; 1/2 cup sour cream; 1 tablespoon unsalted butter; 1/2 cup chopped cilantro; Finely grated zest of 1 lime

Servings: persons

5 ears of cornshucked, kernels cut off (5 cups) and cobs reserved
3 garlic cloves, 1 minced
1/2 onion, cut into 4 wedges, plus 1 cup minced onion
1 tablespoon coriander seeds
1 bay leaf
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon extra-virgin olive oil
1/4 pound thickly sliced bacon, cut into 1/4-inch-thick lardons
1/2 cup sour cream
1 tablespoon unsalted butter
1/2 cup chopped cilantro
Finely grated zest of 1 lime

1
In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt and 2 quarts of water.
2
Bring to a boil and simmer briskly until the liquid is reduced to 2 cups, 30 minutes.
3
Strain the corn stock and discard the solids; keep the corn stock warm.
4
In a large skillet, heat the olive oil.
5
Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 5 minutes.
6
Add the minced onion and cook for 5 minutes, stirring occasionally.
7
Add the minced garlic and cook for 1 minute.
8
Stir in the corn kernels and remaining 1 teaspoon of salt and cook for 2 minutes.
9
Add the warm corn stock and bring to a simmer.
10
Cook until the stock is reduced to 2/3 cup, about 10 minutes.
11
Add the sour cream and simmer until the sauce begins to thicken, about 5 minutes.
12
Stir in the butter.
13
Remove the skillet from the heat and stir in the cilantro and lime zest.
14
Season the corn with salt and serve warm.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 ears of cornshucked, kernels cut off (5 cups) and cobs reserved, 3 garlic cloves, 1 minced, 1/2 onion, cut into 4 wedges, plus 1 cup minced onion, 1 tablespoon coriander seeds, and more.

Yes, Creamed Corn with Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Corn with Bacon

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