Creamed Corn with Bacon and Leeks
Hopefully you have some fresh corn to make this recipe. It doesn't take long and it's a delicious side that pairs well with grilled chicken. Do not be intimidated if you have never used a leek. I am including the how to's to walk you through.
bon COOK Tools used: Santoku Chef Knife, Heat Resistant Spatula
Ingredients
6 ears fresh corn
2 cups milk
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 slices bacon
1 cup chopped leek
Directions
Cut kernels from ears of corn to measure 3 cups, using a dull side of a knife blade, scrape milk and remaining pulp from cobs into a bow. Place 1 1/2 cups kernels, milk, cornstarch, sugar, salt, and pepper in a blender or food processor until smooth.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Drain the bacon on paper towels and let cool. Crumble the bacon and set aside.
Add leeks to the pan, cook for 2 minutes stirring constantly. Add pureed corn mixture, 1 1/2 cups corn kernels, and corn milk mixture to the pan. Bring to a boil, reduce heat, and simmer for 3 minutes or until slightly thick. Stir in crumbled bacon just before serving.
* Scraping the cut ears of corn releases the remaining starch milk, giving the creamed corn its thick consistency.
Leeks
Leeks are a member of the onion family with a sweet onion flavor. You will need to clean the leeks before you cook them.
Step 1 Trim the roots by slicing off the end.
Step 2 Slice off the dark green tops
Step 3 Cut the light green and white portion of the leeks into sections about 4 inches long. Portioning the leeks this way makes them easier to wash.
Step 4 Cut the sections in half lengthwise.
Step 5 Fill a bowl of water and add the halved leek sections. The leeks will float and the dirt will fall to the bottom. Check the layers for any hidden dirt.
Step 6 Slice the leeks according to the recipe.