Creamed Corn With Bacon and Chipotle |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love creamed corn, but I don't like to use the term creamed corn, because it may call to mind some slop from a can. But, come on - there's nothing like the fresh taste of sweet corn bathed in luxurious cream. Add in some spice from chipotle peppers, as well as everyone's favorite ingredient - bacon - and this recipe is a guaranteed crowd-pleaser! (This is my original recipe. Also, it is perfectly delicious without the chipotle if you don't like spicy food.) Ingredients:
1 tablespoon butter |
3 slices smoked bacon, chopped |
1 small onion, minced (or a large shallot) |
1/4 cup red bell pepper, seeded and chopped |
3 cups fresh corn kernels, cut from the cob (or 3 c frozen corn, thawed) |
1 teaspoon chipotle chile in adobo, chopped (or more if more heat is desired, or alternatively, use 1 - 2 tsp pure chile powder, such as ancho or) |
3 garlic cloves, minced |
1 cup half-and-half cream |
1/2 cup chicken broth |
1/2 teaspoon sugar (or more, to taste, depending on sweetness of corn) |
1/2 cup parmesan cheese, finely grated |
salt & pepper |
2 tablespoons chopped chives (optional) or 2 tablespoons parsley (optional) |
Directions:
1. Cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered. Remove about half to 2/3 of the bacon fat, leaving about a Tablespoon. (Be strong! Resist the urge to leave in the bacon fat. You're adding butter and cheese shortly, and - trust me -the dish WILL get too greasy).
2. Add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp, about 5 minutes more.
3. Melt in the butter, then tumble in your corn kernels, along with the garlic and chipotle. Turn the heat to medium and saute until the corn begins to get a bit soft, about 5 minutes.
4. Turn the heat to high and stir in the cream, chicken broth, sugar, and black pepper (hold off on the salt for now). Bring to a boil and cook until the liquid has thickened and reduced by half. Taste the mixture for texture and salt level. Cook longer if necessary, adding some more half & half if needed (As an alternative to more half & half, you can add more chicken broth, or even low-fat milk). Add a pinch of salt if necessary (Note: Be careful with the salt - keep in mind the bacon and chicken broth contain salt, and so does the parmesan you'll be adding in a moment, so you may only need to add a small amount of salt. You can always add more salt at the end, but removing it ain't so easy!).
5. When the corn is cooked and sauce is clinging to the corn, remove from the heat and stir in cheese. (Note: Never boil liquids after adding cheese; the cheese’s oils may separate).
6. Taste and adjust salt & pepper, sugar, and/or chipotle. Serve warm, garnished with chopped chives or parsley.
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