Kicked Up Creamed Corn From Scratch

I made this yumminess this week on my Rise and Shine show segment.  If you missed it please click on play to watch the video below!   As always, scroll to the bottom of the article for the printable recipe! Remember you can always see past segments of my show on the Dishin tab by clicking on Rise and Shine from the drop down!

I’m also featuring this post for a series for Food Network’s Summer Fest featuring corn! At the end, please visit other bloggers sites all featuring sweet summer corn and their recipes as well!

I just returned from vacationing in Michigan and visiting my folks.

When I visit them during the summer, there is one thing I have to have multiple times before going home.

Michigan Peaches N Cream sweet corn.

I am such a fan of this corn..it’s sweet, tender and juicy and SO good!

This trip I even brought home 8 ears of it in a cooler.  So today I was thinking about doing something with it.  I’d recently run across a creamed corn recipe, but it seemed kind boring so I decided to add two of my favorite things – bacon and poblano peppers.

I started by chopping up the poblanos. If you like things mildly spicy, use 1/2 of this pepper.  If you like things a bit spicier, use the whole thing like I did.  BUT, I highly recommend wearing gloves for this process.  While poblano peppers aren’t super spicy, they are spicy enough that if you rub under your nose directly afterwards, your upper lip and above will burn for an hour.

Guess who did that?

You want to chop them pretty finely.  I sliced the end off. sliced them in half longways, and then cut them into thin strips and then tiny cubes.

Now also take 6 slices of bacon and slice them into little pieces.

Toss them into a medium skillet and cook them until they’re crispy, about 10 minutes.

When they’re cripsy, remove them with a slotted spoon or spider to a paper towel-lined plate.

Dump out all but about one tablespoon of the bacon grease and add in your poblano peppers. Saute them, stirring often for about 5-6 minutes until they begin to soften up.

While that’s cooking, take your eight ears of corn and holding one over a bowl, slice the kernels right off the cob into the bowl.  If fresh sweet corn is out of season, use 2 large bags of frozen corn, thawed (about 6 cups).

My mom did this for my brother for years when he had braces on.  After doing this once, I have a whole new respect level for my mom.

Now, turn your knife around and using the back side of the knife, press down the corn cob to release the corn “milk” and pulp into the bowl as well.

Be careful how you hold that knife so you don’t cut yourself!

When finished you should have close to 4 cups of corn kernels.  I think you could do this with frozen corn in the winter, although it wouldn’t be nearly as good.

When your poblanos have softened, go ahead and add in the corn, corn milk and pulp and the bacon.

Stir them around for about 5 minutes.

Then pour in one and one-half cups of heavy cream, half-n-half, or fat-free half-n-half.

It’s your heart…you decide.  I’m not one of those people who will condemn ya for trying to eat healthier.

Add in  some seasoning as well.  Due to the cream and corn, this needs salt in pretty good amounts.  I added a teaspoon and a half of salt and one-half teaspoon of pepper.

Continue to stir and let the corn cook in the cream, about 5-7 minutes more .  The whole thing will thicken up a bit.  And it’s going to be a lovely, lovely thing.

If you really want to make your friends love you, take this to your next potluck or dinner where you bring a side dish.

 

It’s spicey, sweet, savory and wonderful.

Katie’s Printable Recipe – Kicked Up Creamed Corn

 

Please visit these other great bloggers sites to see more yummy summer corn recipes!

Big Girls Small Kitchen: Fresh Corn Salsa with Basil and Mint

Zaika Zabardast: Fresh Corn Risotto

What’s Gaby Cooking: Spicy Corn Salsa

CIA Dropout: Truffle Roasted Corn and Kohlrabi Soup

Cooking Channel: Fresh Corn Muffins

Food for 7 Stages of Life: Corn on the Cob Korma

Daily*Dishin: Sweet Corn and Couscous Main Dish Salad

Pinch My Salt: Peter Reinhart’s Fresh Cut Corn Bread with Bacon

Napa Farmhouse 1885: Corn & Watermelon Salad

Virtually Homemade: Summer Corn Salad

Food2: Creamed Corn Cornbread

Virtually Vegan Mama: Thai Corn Soup

Sunshine and Smile: Scallops with Corn and Pepper Sauce

Spices N Aroma: Corn Pilaf

The Sensitive Epicure: Fresh Corn Fritters with Chive Lemon Chipotle Yogurt (Gluten-Free)

Dixie Chick Cooks: Fresh Corn with Basil Slaw and Feta

Cooking With Books: Corn Favorites

Purple Cook: Corn on the Cob with Cilantro

Glory Foods: Skillet Corn Muffins

 

 

How You Can Join in Summer Fest

 

Summer Fest 2011Have a recipe or tip that fits any of our weekly themes? You can contribute to our online recipe swap in various ways, big or small.

 

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

 

Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest tomato badge (illustrated by Matt of Matt Bites).

 

To join the Summer Fest conversation on twitter, use the hash tag #cookingwith.

 

Summer Fest 2011 Posting Schedule

August 17: Corn
August 13: Tomatoes
September 14: Broccoli

Join us on these days to see what we all make!

 

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Comments

  1. Fran J says

    Wow, looks good. I could add some cooked diced potatoes and more half and half to that and have a super corn chowder. Had some at Mimi’s the other day and it was great. Great dish.

  2. Porkasaurus says

    This is a great recipe. My wife and I made this recipe with an additional ear of corn, twice the bacon, a jalapeno in lieu of the poblano (couldn’t find on short notice), a little more salt and pepper, and added paprika. I just got done eating a fresh bowl and let me say, we both agreed this stuff is AMAZING. Beats the canned stuff in a way you can’t imagine until you’ve tasted it.

    MAKE THIS! We’ll definitely be making it again!

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