Creamed Corn with Bacon and Jalapeño

By margiekyle

Ingredients

• 6 ears corn, kernels stripped and pulp scraped
• 4 strips bacon
• 1/2 c. heavy cream
• kosher salt
• Black pepper
• 1 jalapeño, minced (seeded if desired)

Preparation

Step 1

In a large pot, simmer corn kernels and pulp with 1/2 cup water until creamy, about 20 minutes.
Meanwhile, in a large skillet over medium-low heat, cook bacon until crispy, 5 minutes, then transfer to a paper towel-lined plate. Once cool enough to handle, chop.
Stir heavy cream into corn and continue to simmer, 5 minutes more. Season with salt and pepper. Stir in chopped bacon and jalapeño, reserving some for garnish.
Transfer to a serving dish and garnish with bacon and corn.