Corn, Creamed, Skillet

By MarieR

Ingredients

• Yield: 4 to 6 servings
• 6 ears fresh corn, shucked and divided
• 2 teaspoons olive oil
• 1 cup reduced-fat buttermilk, divided
• 2 slices center-cut bacon, chopped
• 1 cup diced yellow onion
• 1 cup diced zucchini
• 1 teaspoon kosher salt
• 1 ⁄4 teaspoon ground black pepper
• 1 ⁄4 cup chopped fresh basil
• 1 ⁄4 cup crumbled goat cheese
• Garnish: chopped fresh basil

Details

Servings 4
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Brush 3 ears of corn with olive oil. In a medium cast-iron skillet, cook over medium-high heat, turning occasionally until lightly charred on all sides, 4 to 5 minutes per side. Remove from heat, and let cool.
Cut charred kernels from cobs, and place in a medium bowl. Reserve cobs. Cut kernels from remaining 3 ears, and place in the work bowl of a food processor. Reserve cobs. Add 1⁄2 cup buttermilk to food processor; pulse until smooth.
Add puréed corn mixture to charred corn in bowl. Using a knife, scrape reserved corn cobs to extract pulp and milk. Stir into corn mixture. Set aside.
In same skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon, and set aside. Reserve rendered bacon fat in skillet. Add onion, zucchini, salt, and pepper. Cook over medium heat, stirring occasionally, until tender, approximately 7 minutes.
Add corn mixture and remaining 1⁄2 cup buttermilk to skillet, stirring to combine. Simmer until thickened, 4 to 5 minutes. Stir in basil; sprinkle with goat cheese and bacon. Garnish with basil, if desired.