Creamless Creamed Corn with Bacon and Leeks Recipe

By lorik

August 09, 2014

Creamless Creamed Corn with Bacon and Leeks Recipe

By

Above & Beyond

This is a great way to dress up summer corn without any added cream, and no one will ever know until they ask for the recipe.

Ingredients

• 3 strips of bacon cooked until crisp and crumbled
• 2 Tablespoons of bacon fat left in the pan from cooking the bacon
• 2 medium leeks cut lengthwise and then across into 1/4-inch half moons, wash well
• 6 ears of corn shucked, silk removed. Cut kernels from 2 ears. Using the side with the largest-sized grater holes, grate the remaining 4 ears in a large bowl.
• 1/2 cup water
• 2 Tablespoons chopped chives
• Salt and pepper to taste
• Variation from Food & Wine
• (Michael Symon)
• 5 ears of corn—shucked, kernels cut off (5 cups) and cobs reserved
• 3 garlic cloves, 1 minced
• 1/2 onion, cut into 4 wedges, plus 1 cup minced onion
• 1 tablespoon coriander seeds
• 1 bay leaf
• 2 teaspoons kosher salt, plus more for seasoning
• 1 teaspoon extra-virgin olive oil
• 1/4 pound thickly sliced bacon, cut into 1/4-inch-thick lardons
• 1/2 cup sour cream
• 1 tablespoon unsalted butter
• 1/2 cup chopped cilantro
• Finely grated zest of 1 lime

Details

Servings 8
Preparation time 10mins
Cooking time 20mins
Adapted from blog.bedbathandbeyond.com

Preparation

Step 1

In a large skillet over medium heat cook the bacon until crisp, crumble, and set aside.

In the same skillet with the bacon fat, cook the leeks until soft, about 3-4 minutes. Then add the corn kernels and cook for 2-3 more minutes. Next add the grated corn, stir to mix. Add the 1/2 cup of water and cook for another 2-3 minutes. Mix in the crumbled bacon and chives. Season with salt and pepper and serve.

Variation:

1. In a pot, combine the corn cobs, whole garlic cloves, onion wedges, coriander seeds, bay leaf, 1 teaspoon of salt and 2 quarts of water. Bring to a boil and simmer briskly until the liquid is reduced to 2 cups, 30 minutes. Strain the corn stock and discard the solids; keep the corn stock warm.


2. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is browned, about 5 minutes. Add the minced onion and cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute. Stir in the corn kernels and remaining 1 teaspoon of salt and cook for 2 minutes. Add the warm corn stock and bring to a simmer. Cook until the stock is reduced to 2/3 cup, about 10 minutes. Add the sour cream and simmer until the sauce begins to thicken, about 5 minutes. Stir in the butter. Remove the skillet from the heat and stir in the cilantro and lime zest. Season the corn with salt and serve warm.

Make Ahead:

The corn stock can be refrigerated for up to 2 days.