CREAMED CORN WITH BACON
My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.
Nutrition Facts :
CREAMED CORN WITH BACON
I found this in Taste of Home Oct/Nov 2008 magazine. I'm using it this Thanksgiving as one of my side dishes.
Provided by cheesygiraffe
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter for 3 minutes.
- Add corn; saute 1-2 minutes longer or until onion and corn are tender.
- Stir in the cream, broth, bacon, and pepper.
- Cook and stir for 5-7 minutes or until slightly thickened.
- Stir in cheese and parsley.
Nutrition Facts : Calories 291.5, Fat 21.5, SaturatedFat 12.1, Cholesterol 66.7, Sodium 187.8, Carbohydrate 22.1, Fiber 3, Sugar 3.9, Protein 6.7
CREAMED CORN WITH BACON
Steps:
- In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
NO-CREAM CREAMED CORN WITH APPLEWOOD SMOKED BACON
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
- In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
- In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
- Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.
CREAMED CORN & BACON
A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce
Provided by Sarah Cook
Categories Side dish
Time 35m
Number Of Ingredients 6
Steps:
- Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
- Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
- Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.
Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
ROASTED CORN WITH SMOKED BACON AND CARAMELIZED VIDALIA ONIONS
For a side dish with real Southern charm, enjoy Roasted Corn with Smoked Bacon and Caramelized Vidalia Onions created by Chef Bob Waggoner, executive chef at The Charleston Grill in Charleston, South Carolina.
Provided by Allrecipes Member
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Grill corn in husks over hot coals for 25 minutes, turning occasionally. Remove from heat and cool. Remove husks and cut corn away from cob, separating into individual kernels.
- Heat oil and cook onion in a large skillet, over medium heat, until browned. Reduce heat and simmer until completely cooked and excess liquid is evaporated. Remove from skillet. In same skillet, cook bacon over moderate heat until well browned. Drain fat.
- Add onions and corn to same skillet and heat through. In a small bowl or mortar and pestle, combine herbs, pepper and salt; crush. Add herb mixture to skillet with butter and chives. Mix well and serve hot.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 14.3 g, Cholesterol 7.6 mg, Fat 5.4 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 173.7 mg, Sugar 2.8 g
CREAMED CORN WITH BACON
Steps:
- Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.
- Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
- Thinly slice enough scallions crosswise to measure 1 cup. In a 3 quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.
BA'CORN CHEESE CORN
This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
- Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
- Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.
Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g
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