No-Cream Creamed Corn with Applewood Smoked Bacon

By Joelene

Ingredients

• 6 ears fresh corn, shucked
• 1 cup finely chopped applewood smoked bacon
• 1/2 cup finely chopped onions
• Kosher salt and freshly cracked black pepper
• 2 tablespoons chopped chives

Preparation

Step 1

Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.