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Add a photoServings: 4
Ingredients
- 4 x ears corn
- 1/3 c. heavy cream
- 1/2 c. water
- 2 ounce thickly sliced bacon, minced
- 1 Tbsp. unsalted butter
- 6 ounce chanterelles, cleaned, sliced
- 2 x scallion, thinly sliced
- 1 tsp fresh lemon juice coarse salt, freshly grnd black pepper
- 2 Tbsp. minced fresh parsley
Directions
- Bring a large pot of salted water to a rolling boil.
- Add in corn and cook 6 min.
- Drain and rinse under cool water to cold.
- Shave kernels off cobs with a sharp paring knife.
- Put the cream, the water, and half the corn in a blender and puree. Set corn puree aside.
- Heat a medium saucepan over medium heat.
- Add in bacon and cook till crisp, about 4 min.
- Drain on paper towels and wipe out pan.
- Heat butter over moderate heat in the same saucepan and add in chanterelles. Cook till golden brown, about 4 min.
- Add in corn, corn puree, scallions and lemon juice to pan.
- Season with salt and pepper.
- Simmer over medium heat till thickened, about 5 min.
- Add in bacon back to pan. Heat through.
- Stir and serve.
- Garnish with the minced parsley.
- My version of creamed corn is nothing like the mushy canned variety. I left half of the kernels whole for texture and I added bacon to give it a delicious smoky flavour. I love chanterelles but any wild mushroom variety can be used instead.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 119 | 76% |
| Total Fat 13.37g | 17% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 130mg | 5% |
| Potassium 157mg | 4% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.27g | 1% |
| Protein 3.11g | 5% |
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