No-Cream Creamed Corn with Applewood Smoked Bacon

  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 35m
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  • 6 ears fresh corn, shucked
  • 1 cup finely chopped applewood smoked bacon
  • 1/2 cup finely chopped onions
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons chopped chives


Step 1

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).

Step 2

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.

Step 3

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.

Step 4

Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.

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