No-Cream Creamed Corn with Applewood Smoked Bacon

1. 1

   Using a sharp knife, carefully slice the corn kernels off the cobs.

2. 2

   Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree.

3. 3

   Strain out the corn juice and reserve (discard the solid puree).

4. 4

   In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes.

5. 5

   Drain off most of the fat from the meat, leaving a small amount in the pan.

6. 6

   Add the onions and cook over medium heat until tender and translucent, about 4 minutes.

7. 7

   Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes.

8. 8

   Season with salt and pepper.

9. 9

   In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Combine the corn and bacon mixture with the corn juice pudding.

12. 12

    Add the chives and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.