WEEKDAYS 1e|12c|p

Michael Symon's Ohio Creamed Corn with Bacon

Michael Symon
|
Servings: 4-6
|
easy
|
1 to 2 hr

A tasty side dish for any meal!


  • Ingredients
  • step-by-step directions
Ingredients
Directions
  • Make the corncob 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 liquid, approximately one half an hour. 
  • Strain and reserve, keeping stock warm
  • Make the creamed corn with bacon:
  • 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 and continue to cook for another 2 minutes. 
  • Add the reserved corncob stock and bring to a simmer cooking until the liquid reduces to approximately two thirds of a cup. 
  • Add the crème fraiche and simmer three 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 plate.

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