2 slices thick bacon, cooked and chopped
1 tablespoon bacon fat (from the cooked bacon)
4 ears of yellow corn
1 tablespoon unsalted butter
⅔ cup heavy cream
4 teaspoons granulated sugar
Pinch of salt
½ tablespoon all-purpose flour
¼ cup water
Cooking method
1-Cook the bacon until crispy in a large sauté pan over medium heat. Reserve 1 tablespoon of the bacon fat and chop the cooked bacon into small pieces.2-Slice all of the corn from the cobs using a sharp knife.
3-Wipe out the sauté pan you used to cook the bacon and place it over medium/high heat. Add the bacon fat and the butter.
4-When the butter has melted, add the corn to the pan along with the bacon, cream, sugar, and salt. Stir the flour into the water in a small bowl and add the solution to the corn. Cook for 4 to 6 minutes or until the cream has thickened and the corn is cooked but still a little firm, stirring often. Pour the creamed corn into a dish and serve immediately.
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