• 4servings
  • 65minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 slices bacon

  2. 8 large cobs fresh corn, preferably white, shucked and cleaned

  3. Kosher salt and freshly cracked black pepper

Instructions Jump to Ingredients ↑

  1. In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.

  2. On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid ( milk ) as possible and add it to the skillet.

  3. Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.

  4. Serve warm or at room temperature.

  5. Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.


Send feedback