Creamed Corn With Bacon

READY IN: 35mins
Recipe by lazyme

From an old issue of Gourmet magazine.

Top Review by breezermom

The flavor is wonderful! I didn't put as many scallions in....for dietary reasons. I used half and half and I think that is why my corn didn't thicken up like it should have. Can't wait to try this fabulous dish with real cream! Thanks for sharing. Made for Culinary Quest Summer 2014.

Ingredients Nutrition


  1. Bring a kettle of water to a boil and have ready a large bowl of ice and cold water.
  2. Add corn to boiling water and simmer 4 minutes.
  3. With tongs transfer corn to ice water to stop cooking.
  4. When corn is cool enough to handle, drain and cut corn kernels from cobs.
  5. Cut bacon into 1/8-inch-thick strips.
  6. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
  7. Thinly slice enough scallions crosswise to measure 1 cup.
  8. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute.
  9. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.

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