IT’S CORN TIME! Specifically creamed corn time! And I love me some homestyle creamed corn. It’s so … creamy and sweet and savory.
It just so happens the neighboring county to me, Baldwin County, grows the best corn ever. Big, beautiful Silver Queen corn and now is the time – the time to stuff lots of corn in your cornhole. (????!!!!!) Piehole.
It also happens to be summertime. I think we can all feel that. But that means gatherings … of all sorts. And you know also that when you gather you gotta bring a dish. But you don’t want to be that guy or gal that brings coleslaw you bought at the deli section of your local grocery store or the one that brings a bag of chips or whatever.
No, I got you. This year, you’re gonna be the guy or gal that brings the banging dish. The creamed corn. And it’s easy and quick. Promise. When you see how easy it is you may have to seek therapy when you think about all the cans of creamed corn you bought and ate. Scary really.
Not just for gatherings though. I like to use it as a bed for grilled fish. It goes great with grilled fish! Or use it in yummy cornbread…yes!
So leave now and get you some ears, cream, and bacon and let’s do this!
HOMESTYLE CREAMED CORN
6 slices of bacon, chopped
8 ears of corn, kernels cut off and cobs reserved
1 cup of heavy or whipping cream
1.5 teaspoons kosher salt
1 teaspoon black pepper
pinch of cayenne
1 tablespoon of chopped chives
Heat a large skillet over medium heat. Add your bacon and cook your bacon until crisp. Remove to a plate, reserving the drippings.
Bump up the heat to medium-high. Add the kernels and cook stirring constantly for a minute or two. Then add in the cream, salt, pepper, and cayenne if using.
This is where it really gets good … With the back of a knife, scrape the milk and remaining pulp from the cobs into the skillet.
Reduce the heat to medium-low and cook until thickened, stirring occasionally, for about 12 minutes.
When thickened, remove from the heat and stir in the chives and bacon pieces, reserving a little of both for garnishment.
I remember my mom scraping the cobs when I was a kid. Never really thought about why she did it. Turns out, the scraping of the corn is the important bit. It’s full of starches and it’s what really helps thicken the corn.
If I’m not making this for a crowd, I’ll throw in some chopped jalapeño for a little heat. If you wanted to go a bit wild on this delicious-as-is creamed corn, you could add a little bit of cream cheese or mascarpone.