Creamed Corn
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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
Recipe by Taste of the South at