Simmered until tender and sweet, this is one of the best versions of creamed corn we’ve ever had.
Yields: 6 servings
- 12 medium ears corn, shucked
- 4 strips bacon
- ½ cup chopped yellow onion
- 1 clove garlic, minced
- ½ cup heavy whipping cream, divided
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground red pepper
- 2 tablespoons chopped green onion
- Using a sharp knife, cut corn kernels from cobs (about 3 cups). Using the back of a spoon, scrape cobs to remove pulp (about 1½ cups).
- In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet.
- Add onion to skillet; cook until softened, about 3 minutes. Add garlic; cook for 1 minute. Add corn kernel tips, corn pulp, ¼ cup cream, and 1 teaspoon salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, until tender, about 40 minutes.
- Stir in remaining ¼ cup cream. Simmer, uncovered, for 10 minutes. Stir in black pepper, red pepper, and remaining ½ teaspoon salt. Crumble bacon. Sprinkle corn mixture with bacon and green onion.