Creamed Corn With Bacon And Blue Cheese
From greekgirrrl 17 years ago
- 10 minutes to make
- Serves 6
Use your favorite type of blue cheese. I like gorgonzola. Taste before adding salt because you may not need it if the bacon and the cheese are very salty.
Ingredients
- 5 medium ears fresh corn with husks and silk removed shopping list
- 4 oz (about 4 slices) of bacon cut into 1/2 inch pieces shopping list
- 1 medium shallot, minced shopping list
- 1 medium garlic clove, minced shopping list
- 1 1/2 c heavy cream shopping list
- 1/2 tsp minced fresh thyme leaves shopping list
- Pinch cayenne pepper shopping list
- 2 oz blue cheese crumbled (about 1/2 cup) shopping list
- salt and ground black pepper shopping list
How to make it
- Cut the kernels from 3 ears of corn and transfer them into a medium bowl.
- Firmly scrape the cobs with the BACK of a butter knife to collect the pulp and milk in the same bowl.
- Grate the remaining 2 ears of corn on the coarse side of a box grater set in the bowl with cut kernels.
- Firmly scrape these cobs with the back of a butter knife to collect the pulp and milk in the same bowl.
- Cook the bacon in a large non-stick skillet over med-high heat until crisp and browned, about 5 minutes.
- Transfer onto a paper towel lined plate to drain.
- Remove and discard all but 2 tbs of the bacon drippings from the pan.
- Add the shallot and cook until softened but not browned, 1-2 minutes.
- Add the garlic and cook until aromatic, about 30 seconds.
- Stir in the corn kernels and pulp, the cream, thyme and cayenne.
- Bring the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10-15 minutes.
- Remove the pan from the heat and stir in the cheese.
- Adjust the seasonings with salt and pepper and serve immediately.
The Rating
Reviewed by 12 people-
Oh my goodness. This is so my kind of side dish!
luisascatering
in Burlingame loved it
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Blue Cheese and Corn? Must try.
pudgy47
in Las Vegas loved it
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This sounds incredible. Love everything about this recipe. You have my 5. Grat post.
chefmeow
in Garland loved it
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