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.
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
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