Creamed Corn

Your favorite new way to eat corn! This Creamed Corn is loaded with bacon, leeks, poblano peppers, and a delicious blend of seasonings. Perfectly savory with just the right amount of sweetness... you've NEVER had creamed corn like this before!

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Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 308kcal

Author: Cathy Trochelman

Ingredients

6 cups fresh corn
2 cups half & half
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground pepper
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 Tablespoon butter
1/2 cup diced leek
1 Poblano pepper roasted and chopped(see recipe notes)
1 pound raw bacon diced

Instructions

Preheat oven to 350° F.
Spread the corn on a rimmed baking sheet and roast at 350° for 20 minutes if fresh, 10 minutes if frozen.
In a medium saucepan, combine 1 cup half & half, kosher salt, cayenne and white pepper and bring it to a simmer. Let stand.
In a blender, combine the other 1 c cup half & half, sugar, cornstarch, and half the corn. Puree until smooth.
Add the corn puree from the blender to the simmering cream mixture on the stove top. Continue to cook 15 minutes, stirring frequently.
While corn mixture is cooking, in a large saute pan, combine butter, leek, Poblanos and bacon and saute until bacon is cooked through.
Add the remaining corn and the mixture from the saucepan. Stir well to combine.

Notes

Recipe variations:

Substitute 2 lbs. frozen corn for fresh corn on the cob
Substitute 1 lb. pancetta for the bacon
Add 1/2 lb. chorizo for an extra hearty, spicy kick
Stir in 1 cup shredded Monterey Jack or cheddar cheese
Puree all of the corn instead of leaving half of it whole
Substitute a different type of pepper for Poblano (my first choice would be a green bell pepper)
For a sweeter creamed corn, use 1/2 cup sugar
Substitute regular yellow onion for the leek
Stir in 1/2 cup chopped fresh cilantro

Nutrition