Cast-Iron Skillet Creamed Corn (Jamie Deen)

By sandiB2010

This side is traditionally hearty, usually calling for a cup of heavy cream. But here we lighten it up a bit by using a half cup of cream and a half cup of chicken stock, keeping the smoky, sweet and creamy taste, but cutting out a few of the calories.” Jamie Deen

Ingredients

• 6 medium ears of corn, husked
• 2 slices bacon, sliced into 1/2-inch pieces
• 1 shallot, minced
• 2 tsp chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 1/2 cup heavy cream
• 1/2 cup homemade chicken stock
• 1 Tbsp butter
• 1 green onion, thinly sliced
• 2 tsp sugar (optional)

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from parade.com

Preparation

Step 1

Cut the kernels from the corncobs and place in a medium bowl, making sure to use your knife to scrape off all the pulp and milk from the cobs into the bowl.

In a cast-iron skillet set over medium heat, cook the bacon, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to a paper towel–lined plate and set aside.

Add the shallot to the same pan and sauté until softened, about 2 minutes. Stir in the corn with its pulp and the thyme and season with salt and pepper. Sauté for 2 minutes, until the thyme is fragrant and the corn starts to turn lightly golden. Pour in the cream and stock and simmer for 5 minutes, or until the corn is just tender.

Transfer 1 cup of the corn mixture to a food processor or blender and puree until it’s smooth. Then place the pureed corn back into the skillet and fold in the butter, reserved bacon, and green onion. Taste for seasoning, adding sugar if your corn isn’t sweet enough, and salt and pepper.