Recipe by CaliforniaJan
Posting for ZWT 4's trip to Canada where creamed corn is a popular dish. From Cooking Light Magazine.
Top Review by Montana Heart Song
Loved it! This recipe was perfect for my family. I had three frozen ears of corn, so cut the recipe in half. I heated the corn in the microwave so I could take the kernals from the cob.I loved the cream sauce for two reasons: 1 there was bacon grease,garlic,browned flour and half & half (fat free). 2. I could serve the bacon on top for those that can eat bacon.Great taste! If you want to make ahead of time, refrigerate and then slow;y heat up, it is very good. The flavors intensify. Thanks for posting.
- 6 slices bacon
- 1⁄2 vidalia onion, finely chopped
- 1 garlic clove, finely chopped
- 3 cups fresh corn kernels (about 6 ears)
- 1⁄4 cup all-purpose flour
- 1 1⁄2 cups half-and-half
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon chopped fresh basil
- fresh basil sprig
Directions See How It's Made
- Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
- Sauté onion and garlic in hot drippings 5 minutes or until tender. Stir in corn; cook 5 to 7 minutes or until golden. Remove from heat.
- Cook flour in a large clean skillet over medium heat, stirring occasionally, about 5 minutes or until golden. Gradually whisk in half-and-half until smooth. Add corn mixture, salt, and pepper; cook 5 minutes or until thickened. Remove from heat; stir in butter and basil. Sprinkle each serving with bacon, and garnish, if desired.