↞ recipe box start page
Category: Corn
Prep Time: Cook Time: Total Time:
6 ears corn, husked
4 tablespoons butter
4 slices bacon, sliced into 1/2-inch pieces
1/2 small Vidalia onion, minced
2 teaspoons fresh thyme leaves, chopped
1/2 cup heavy cream
1/2 cup chicken stock
2 scallions, thinly sliced
Cut the kernels from the corn and add to a medium bowl. After you cut the kernels off the cob, use your knife to scrape off all the remaining pulp and milk from the cob. You can use the trusty Bundt pan trick if you feel like it. Place the corn in the center hole of a Bundt pan and slice the kernels from the ear of corn. The pan will catch all the corn and keep you from making a mess.
Add 2 tablespoons of the butter and the bacon to a large skillet and set over medium heat. Cook the bacon, while stirring, until crisp, about 4 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add the onions to the skillet and saute until softened, 2 to 3 minutes. Stir in the corn and its pulp, the remaining butter and the thyme. Saute the corn until the thyme is fragrant and the corn is starting to turn ever so slightly golden, 2 to 3 minutes. Pour in the cream and chicken stock and simmer until the corn is just tender, 6 to 7 minutes. Swirl in the reserved cooked bacon and the sliced green onions
Serves 4
view more member recipes
Creamed Corn and Bacon
view my recipes
print
save
Category: Corn
Prep Time: Cook Time: Total Time:
6 ears corn, husked
4 tablespoons butter
4 slices bacon, sliced into 1/2-inch pieces
1/2 small Vidalia onion, minced
2 teaspoons fresh thyme leaves, chopped
1/2 cup heavy cream
1/2 cup chicken stock
2 scallions, thinly sliced
Cut the kernels from the corn and add to a medium bowl. After you cut the kernels off the cob, use your knife to scrape off all the remaining pulp and milk from the cob. You can use the trusty Bundt pan trick if you feel like it. Place the corn in the center hole of a Bundt pan and slice the kernels from the ear of corn. The pan will catch all the corn and keep you from making a mess.
Add 2 tablespoons of the butter and the bacon to a large skillet and set over medium heat. Cook the bacon, while stirring, until crisp, about 4 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add the onions to the skillet and saute until softened, 2 to 3 minutes. Stir in the corn and its pulp, the remaining butter and the thyme. Saute the corn until the thyme is fragrant and the corn is starting to turn ever so slightly golden, 2 to 3 minutes. Pour in the cream and chicken stock and simmer until the corn is just tender, 6 to 7 minutes. Swirl in the reserved cooked bacon and the sliced green onions
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Creamed Corn With Bacon
by sgre52160
1 small onion, finely chopped 1 tbsp butter 4 cups fresh or frozen corn, thawed 1 cup heavy whipping cream 1/4 cup chicken broth 4 bacon strips, cooked and crumbled 1/4 tsp pepper 1/4 cup gra
by sgre52160
1 small onion, finely chopped 1 tbsp butter 4 cups fresh or frozen corn, thawed 1 cup heavy whipping cream 1/4 cup chicken broth 4 bacon strips, cooked and crumbled 1/4 tsp pepper 1/4 cup gra
Creamed Corn
by sgre52160
1/2 onion diced 1 tbsp butter 2 pinches kosher salt 8 ears fresh corn 1 sprig fresh rosemary bruised 1 tbsp sugar 2 tbsp yellow cornmeal 1 cup heavy cream Freshly-ground black
by sgre52160
1/2 onion diced 1 tbsp butter 2 pinches kosher salt 8 ears fresh corn 1 sprig fresh rosemary bruised 1 tbsp sugar 2 tbsp yellow cornmeal 1 cup heavy cream Freshly-ground black
Creamed Corn Casserole
by charlene8819
Serves 6-8 1/ 2 cup butter, melted and divided 1 onion, chopped 1 green pepper, chopped 1 red pepper, chopped 3 eggs 1 cup sour cream 15 1/ 4 oz can creamed corn 1/ 3 cup yellow cornmeal 1/
by charlene8819
Serves 6-8 1/ 2 cup butter, melted and divided 1 onion, chopped 1 green pepper, chopped 1 red pepper, chopped 3 eggs 1 cup sour cream 15 1/ 4 oz can creamed corn 1/ 3 cup yellow cornmeal 1/
Creamed Corn With Parmesan
by sgre52160
2 tbsp vegetable oil 6 cups fresh corn kernels (about 8 ears) Coarse salt and freshly ground pepper, to taste 3/4 cup heavy cream 1/4 cup homemade or low-sodium store-bought chicken stock
by sgre52160
2 tbsp vegetable oil 6 cups fresh corn kernels (about 8 ears) Coarse salt and freshly ground pepper, to taste 3/4 cup heavy cream 1/4 cup homemade or low-sodium store-bought chicken stock
Southern Creamed Corn
by sgre52160
8 ears corn, husked 2 tbsp sugar 1 tbsp flour Salt and freshly ground black pepper 1 cup heavy cream 1/2 cup cold water 2 tbsp bacon grease 1 tbsp butter In a large bowl, cut the tip
by sgre52160
8 ears corn, husked 2 tbsp sugar 1 tbsp flour Salt and freshly ground black pepper 1 cup heavy cream 1/2 cup cold water 2 tbsp bacon grease 1 tbsp butter In a large bowl, cut the tip
view more member recipes
related CDKitchen recipes
Bacon Corn Chowder
Shepherd's Pie With Creamed Corn
Cream Style Corn
Three-Ingredient Cornbread
Bacon-Cheddar Cornbread Casserole
Bacon And Creamed Corn Chowder
Broccoli and Corn Casserole
Bacon Wrapped Grilled Corn on the Cob
Hot Buttered Fried Creamed Corn
Corn Bread Supreme