It’s Like Butter……..


Creamed corn…..need I say more.  As much as I love potatoes, corn is definitely a close second.  Add a little cream, a healthy portion of pork belly and a smattering of japs, and this my friend is Good Schit!

Creamed Corn

5  ears fresh corn

2  yellow onions

½ lb thick country bacon cut in lardoons

1  jalapeno, seeded and diced

½ c  heavy cream

2 T  butter

¼ c cilantro, chopped

3  cloves garlic

1  bay leaf

Salt and Pepper to Taste

With a sharp knife or cobber, remove the kernels for the corn cob and set aside.  Take the de-kernelled cobs and place them in a large sauce pan with 2 quarts of water.  Add 2 whole cloves of garlic, 1 onion quartered, 1 bay leaf and bring to a boil.  Reduce the heat and allow liquid to reduce by half.  Strain and reserve, keeping stock warm.

While corn stock is reducing, place bacon pieces in a large sauté pan, over medium heat, rendering the fat and browning the pieces, stirring as needed.  When fully cooked, remove bacon from the pan with a slotted spoon, leaving the rendered fat in the pan.  Add remaining onion (diced), jalapeno and sauté until translucent, about 2 to 3 minutes.  Add garlic (minced) and sauté for 1 minute.  Add reserved corn kernels and pinch of salt and cook for 2 more minutes.  Next add two ladles of corn stock, allowing the liquid to reduce before adding another ladle.  Continue to simmer for about 15 to 20 minutes adding corn stock as needed, until corn is fully cooked.  Just before serving, add cream, butter and bacon, simmering for another 3 minutes.  Add cilantro and serve.

 

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About TheTwistedEpicurean

Culinary BullSchit Artist View all posts by TheTwistedEpicurean

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