Directions:
- In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
- Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
- Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.
- Photograph by Kang Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.94 Kcal (1381 kJ) | ||
| Calories from fat | 167.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.6g | 29% | |
|---|---|---|---|
| Cholesterol | 27.72mg | 9% | |
| Sodium | 305.04mg | 13% | |
| Potassium | 569.16mg | 12% | |
| Total Carbs | 34.62g | 12% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 10.86g | 22% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 1.8mg | 10% | |
| Calcium | 5.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 148.62 Kcal (622 kJ) | ||
| Calories from fat | 75.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 29% | |
|---|---|---|---|
| Cholesterol | 12.49mg | 9% | |
| Sodium | 137.41mg | 13% | |
| Potassium | 256.38mg | 12% | |
| Total Carbs | 15.59g | 12% | |
| Sugars | 2.43g | 22% | |
| Dietary Fiber | 2.43g | 22% | |
| Protein | 4.89g | 22% | |
| Vitamin C | 5.7mg | 21% | |
| Iron | 0.8mg | 10% | |
| Calcium | 2.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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