No-Cream Creamed Corn with Applewood Smoked Bacon
This recipe makes a 'no-cream' creamed corn using fresh corn juice as a natural thickener. It features crispy applewood smoked bacon and is finished with fresh chives, offering a rich, smoky, and naturally sweet side dish.
Equipment
- 1 Sharp Knife
- 1 Cutting Board
- 1 Blender
- 1 Strainer
- 2 Saucepans One medium, one small
Ingredients
Main
- 6 ears fresh corn shucked
- 1 cup finely chopped applewood smoked bacon
- 1/2 cup finely chopped onions
- Kosher salt and freshly cracked black pepper
- 2 tablespoons chopped chives
Instructions
- Using a sharp knife, carefully slice the corn kernels off the cobs. Put one-third of the kernels in a blender (reserve the other two-thirds in a bowl) and puree. Strain out the corn juice and reserve (discard the solid puree).
- In a medium saute pan, render the bacon over low heat until crispy, about 10 minutes. Drain off most of the fat from the meat, leaving a small amount in the pan. Add the onions and cook over medium heat until tender and translucent, about 4 minutes. Add the reserved corn kernels and continue to cook until the corn is tender, 3 to 5 minutes. Season with salt and pepper.
- In a small saucepan, cook the corn juice over medium heat, whisking constantly, until a thick pudding forms, about 5 minutes. Season with salt and pepper.
- Combine the corn and bacon mixture with the corn juice pudding. Add the chives and serve warm.
Notes
Render the bacon slowly over low heat to ensure it becomes crispy and renders maximum fat. Drain off most of the rendered fat, leaving just enough to sauté the onions and corn for flavor. When cooking the corn juice into a 'pudding', whisk constantly over medium heat. This is crucial for developing the natural thickness from the corn's starch and preventing scorching or lumps. Season the bacon/corn mixture and the corn juice pudding separately before combining to build layers of flavor. Ensure corn kernels are tender before combining with the thickened juice.