Creamed Corn

By MeanJean

Ingredients

• 8 ears yellow corn, husks and silk removed
• 2 tablespoons plus 6 tablespoons unsalted butter
• 8 ounces applewood smoked bacon (about 6 slices), chopped
• 1 cup minced onions
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 1 sprig rosemary
• 1 cup heavy cream
• 1/4 cup cornmeal
• 1/4 cup granulated sugar
• Kosher salt and freshly ground pepper

Preparation

Step 1

Cook corn for 10 minutes on the grill, or husk it, and par boil it. Let it cool.

Remove corn from ears with a sharp knife. Place half the corn in a food process and pulse until the corn is pureed. Reserve the remaining corn kernels. Set aside.

Cut up bacon and add 2 tablespoons of butter to pan. Fry bacon until crisp. Add onion and garlic and cook for about 1 minute. Add whole and pureed corn kernels, the chicken stock, rosemary sprig, and cream. Cover with a lid and simmer for 30 minutes, or until liquid is reduced. Add the cornmeal and continue cooking for 5 to 7 minutes more, stirring occasionally. Remove from heat. Add sugar and the remaining 6 tablespoons butter. Season with salt and pepper. Remove rosemary sprig and serve.