Nothing says comfort food like Creamed Corn with Bacon and Leeks. Corn is starting to come into season now, and hopefully you can find it fresh and sweet and serve steamed – as is – or with a little salt and butter! This is a fantastic recipe for leftover steamed corn. Cut kernels off the cob and cook with some milk, leeks and bacon. Delish!
Ingredients
- 6 ears corn
- 2 cups milk
- 1 chopped leek
- 4 slices bacon
- Salt/pepper to taste
Directions
- Cut kernels from ears of corn to measure 3 cups
- Using the dull side of knife blade, scrape milk and remaining pulp from cobs into a bowl
- Place 1 1/2 cups kernels, milk, salt and pepper in a food processor, process until smooth
- Cook bacon in large cast-iron skillet over medium heat until crisp, turning once
- Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon
- Add leek to pan and cook 2 minutes or until tender, stirring constantly
- Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and bring to boil
- Reduce heat and simmer for 3 minutes or until slightly thick
- Sprinkle with the crumbled bacon just before serving
Enjoy! 🙂
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