Spicy Creamed Corn with Bacon and Scallions
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 4
Ingredients
6 slices bacon, chopped3 medium shallots, minced5 medium ears corn, prepared according to photos below (about 3 cups kernels)⅔ cup heavy cream pinch cayenne pepper 2 medium scallions, sliced thinSalt and pepper
Before You Begin
If you don't have shallots, use one small red onion instead.
Instructions
- Cook bacon in large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet. Add shallots and cook until soft, about 2 minutes. Add corn and cook until deep yellow and softened, about 2 minutes. Add cream and cayenne pepper and cook until reduced and thickened, about 2 minutes. Toss in scallions and bacon and season with salt and pepper to taste. Serve.
Yield
Serves 4Ingredients
6 slices bacon, chopped
3 medium shallots, minced
5 medium ears corn, prepared according to photos below (about 3 cups kernels)
⅔ cup heavy cream
pinch cayenne pepper
2 medium scallions, sliced thin
Salt and pepper
Test Kitchen Techniques
Ingredients
6 slices bacon, chopped
3 medium shallots, minced
5 medium ears corn, prepared according to photos below (about 3 cups kernels)
⅔ cup heavy cream
pinch cayenne pepper
2 medium scallions, sliced thin
Salt and pepper
Test Kitchen Techniques
Ingredients
6 slices bacon, chopped
3 medium shallots, minced
5 medium ears corn, prepared according to photos below (about 3 cups kernels)
⅔ cup heavy cream
pinch cayenne pepper
2 medium scallions, sliced thin
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
We love fresh corn on the cob, but we’re always on the search for fresh corn recipes that jazz up this summer favorite. To capture all of the fresh corn’s natural sweetness in our recipe, we “milked" the cob by scraping it with the back of a knife. We then briefly sautéed the corn to bring out its fresh flavors, and combined it with other ingredients like bacon and cayenne pepper.
Before You Begin
If you don't have shallots, use one small red onion instead.
Instructions
- Cook bacon in large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet. Add shallots and cook until soft, about 2 minutes. Add corn and cook until deep yellow and softened, about 2 minutes. Add cream and cayenne pepper and cook until reduced and thickened, about 2 minutes. Toss in scallions and bacon and season with salt and pepper to taste. Serve.
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