Creamed Corn With Bacon Food

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CREAMED CORN WITH BACON



Creamed Corn with Bacon image

My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Nutrition Facts :

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Provided by Virginia Willis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3

2 slices bacon, cut into lardons
Scraped kernels from 6 ears fresh sweet corn (about 3 cups)
Coarse kosher salt and freshly ground black pepper

Steps:

  • In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings as a side dish

Number Of Ingredients 18

5 shucked ears corn (kernels removed and reserved*)
1 bay leaf
2 cloves garlic
1/2 onion peeled and quartered
1 tablespoon whole coriander seed
1 teaspoon salt
2 quarts water
1 teaspoon extra-virgin olive oil
1/4 pound thick-cut bacon cut into lardoons
1 cup diced yellow onion
1 clove garlic minced
*Reserved corn kernels
1 teaspoon salt
2 cups reserved corncob stock
1/2 cup creme fraiche
1 tablespoon butter
1/2 cup freshly chopped cilantro leaves
1 lime, zested

Steps:

  • For the stock:
  • Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
  • To finish the corn:
  • Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

CREAMY CHICKEN WITH BACON AND CORN



Creamy Chicken with Bacon and Corn image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 12

4 whole chicken legs, patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces thick-cut bacon, cut crosswise into 1/2-inch-thick pieces
1 medium onion, finely chopped (about 1 1/2 cups)
1 head garlic, separated into unpeeled cloves
3/4 cup Israeli couscous
2 1/2 cups whole milk
3 sprigs thyme, plus 2 teaspoons fresh thyme leaves
1 cup frozen corn, thawed
2 ounces baby arugula (about 2 cups)
Fresh lemon juice, for drizzling

Steps:

  • Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
  • Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Categories     Side     Quick & Easy     Bacon     Corn     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 8

4 ears corn
6 ounces thick-sliced bacon (about 4 slices)
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
freshly ground black pepper

Steps:

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

CREAMED CORN & BACON



Creamed corn & bacon image

A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce

Provided by Sarah Cook

Categories     Side dish

Time 35m

Number Of Ingredients 6

6 rashers unsmoked streaky bacon
25g butter
2 chopped onions
650g corn (use canned, drained, or frozen)
100ml double cream
3 tbsp chopped parsley

Steps:

  • Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
  • Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
  • Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

CREAMED CORN WITH BACON AND LEEKS



Creamed Corn With Bacon and Leeks image

Make and share this Creamed Corn With Bacon and Leeks recipe from Food.com.

Provided by TXOLDHAM

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 ears corn
2 cups 1% low-fat milk
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 slices bacon
1 cup leek, chopped

Steps:

  • Cut kernels from ears of corn to measure 3 cups. Scrape milk and remaing pulp from ears.
  • Place 1-1/2 kernels, milk, cornstarch, sugar, salt and black pepper in food processor and process until smooth.
  • Cook bacon in non-stick skillet until crisp. Remove bacon from pan and reserve 1 tsp drippings. Crumble bacon. Add leek to the pan and cook for 2 minutes stirring constantly.
  • Add pureed corn mixture remaining corn and corn milk to pan. Bring to a boil and reduce heat. Simmer until slightly thickened.

Nutrition Facts : Calories 247.9, Fat 9.2, SaturatedFat 3, Cholesterol 14.3, Sodium 378.6, Carbohydrate 37.9, Fiber 3.6, Sugar 9.2, Protein 8.7

SLOW-COOKER CREAMED CORN WITH BACON



Slow-Cooker Creamed Corn with Bacon image

Every time we take this super rich corn to a holiday potluck or work party, we leave with an empty slow cooker. It's decadent, homey and so worth the splurge. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 20 servings.

Number Of Ingredients 10

10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Chopped green onions

Steps:

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

Nutrition Facts : Calories 259 calories, Fat 20g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 433mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMED CORN BACON CORNBREAD



Creamed Corn Bacon Cornbread image

Super easy, very yummy and such a rich corn flavor. Serve with plain butter or sweet honey butter. This cornbread pairs nicely with any bean soup including chili as well as any casserole with corn. These are also great as muffins !

Provided by Maggie M

Categories     Savory Breads

Number Of Ingredients 7

1 box jiffy cornbread mix
1/2 c sour cream
1 egg - beaten
1/4 c melted butter
1/2 tsp salt (optional)
3 Tbsp cooked and crumbled bacon
8 oz creamed corn ** see note below

Steps:

  • 1. Preheat oven to 350.
  • 2. Mix all ingredients together and pour into greased 9×13 baking dish. Bake for 35 minutes or until lightly brown.
  • 3. NOTE: You can use fresh corn in place of the creamed corn. Use 8 oz of corn and add a couple tablespoons milk to replace the liquid from the creamed corn. Alternately you could take some of your corn and run through the food processor or blender to "cream" it.

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