Skillet Creamed Corn

Posting for ZWT 4's trip to Canada where creamed corn is a popular dish. From Cooking Light Magazine.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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

• Garnish

•  fresh basil sprig

Directions

1. 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.
2. 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.
3. 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.