WEEKDAYS 1e|12c|p

Michael Symon's Ohio Creamed Corn with Bacon

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A tasty side dish for any meal!
skill level
Easy
time
60-120min
servings
4-6
cost
$
Contributed by :
Everything tastes better with bacon, including this creamed corn side dish!
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ingredients
  • 5 shucked cobs of corn (kernels reserved)1 bay leaf2 cloves garlic1/2 onion peeled and quartered1 tablespoon whole coriander seed1 teaspoon salt2 quarts water
  • 1 teaspoon extra virgin olive oil
  • 1/4 pound thick-cut bacon cut into lardons
  • 1/2 cup diced yellow onion
  • 1 clove garlic, minced
  • Corn kernels cut from five ears of corn1 teaspoon salt
  • 2 cups corncob stock
  • 1/2 cup crème fraiche
  • 1 tablespoon butter
  • 1/2 cup cilantro, choppedZest of 1 lime
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Make the corncob stock:
  • 2
    5 shucked cobs of corn (kernels reserved)
    1 bay leaf
    2 cloves garlic
    1/2 onion peeled and quartered
    1 tablespoon whole coriander seed
    1 teaspoon salt
    2 quarts water
    Place all ingredients in a large pot and bring to a boil. 
  • 3
    Reduce heat to a lively simmer and cook to reduce liquid to 2 cups liquid, approximately one half an hour. 
  • 4
    1 teaspoon extra virgin olive oil
    Strain and reserve, keeping stock warm
  • 5
    1/4 pound thick-cut bacon cut into lardons
    Make the creamed corn with bacon:
  • 6
    1/2 cup diced yellow onion
    Begin heating a large saucepan and glaze bottom with the extra virgin olive oil. 
  • 7
    1 clove garlic, minced
    Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. 
  • 8
    Corn kernels cut from five ears of corn
    1 teaspoon salt
    Add the onion and sweat about 45 seconds. 
  • 9
    2 cups corncob stock
    Add the garlic and continue to cook, stirring another 30 seconds. 
  • 10
    1/2 cup crème fraiche
    Add the corn and salt and continue to cook for another 2 minutes. 
  • 11
    1 tablespoon butter
    Add the reserved corncob stock and bring to a simmer cooking until the liquid reduces to approximately two thirds of a cup. 
  • 12
    1/2 cup cilantro, chopped
    Zest of 1 lime
    Add the crème fraiche and simmer three minutes or until the mixture begins to thicken. 
  • 13
    Add the butter and stir. 
  • 14
    Remove pan from heat, stir in cilantro and lime zest. 
  • 15
    Check for seasoning and plate.
 
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