Cast Iron Skillet Creamed Corn
Creamed corn goes to a new level made with fresh corn, a little bacon and some heavy cream. Take the time to puree a little bit to make it nice and creamy.
- 6 medium ears of corn, husked
- 2 slices bacon, sliced into 1/2-inch pieces
- 1 shallot, minced
- 2 teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 cup homemade chicken stock
- 1 tablespoon butter
- 1 green onion, thinly sliced
- 2 teaspoons sugar (optional)
Preparation time 20mins
Adapted from parade.com
Cut the kernels from the corn cobs 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. (That's what makes this extra yummy!)
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 is 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 is not sweet enough, and salt and pepper.
Pureeing a cup of the corn kernels adds a smooth texture to the creamed corn.