Ingredients with Measurements:
- 6 ears of corn, shucked and kernels removed (about 4 cups)
- 4 slices of bacon, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the minced jalapeño to the bacon fat in the skillet and cook for 1-2 minutes, until softened.
3. Add the corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly.
5. Gradually whisk in the milk, salt, and black pepper. Cook, whisking constantly, until the mixture thickens and comes to a boil.
6. Pour the milk mixture over the corn in the skillet and stir to combine.
7. Cook for 2-3 minutes, until the mixture is heated through and thickened.
8. Stir in the cooked bacon and chopped parsley.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 270
Fat: 16g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 560mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 8g
Protein: 8g
Substitutions for ingredients:
- Instead of fresh corn, you can use frozen corn kernels.
- Instead of bacon, you can use pancetta or ham.
- Instead of jalapeño, you can use poblano pepper for a milder flavor.
Variations:
- Add 1/2 cup of grated Parmesan cheese to the creamed corn for a cheesy twist.
- Use smoked paprika instead of black pepper for a smoky flavor.
- Add 1/4 cup of chopped sun-dried tomatoes for a burst of sweetness.
Tips and tricks:
- To remove the kernels from the corn, stand each ear of corn on its end and use a sharp knife to cut down the sides of the cob.
- Be sure to remove the seeds and membranes from the jalapeño to reduce the heat level.
- If the creamed corn is too thick, add a splash of milk to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the creamed corn in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the creamed corn in individual bowls or on a platter. Garnish with additional chopped parsley and crispy bacon bits.
Garnishes:
Chopped parsley, crispy bacon bits, grated Parmesan cheese
Pairings:
Grilled chicken, steak, pork chops, roasted vegetables
Suggested side dishes:
Mashed potatoes, green beans, roasted carrots
Troubleshooting advice:
- If the creamed corn is too thin, cook it for a few more minutes to thicken it up.
- If the creamed corn is too thick, add a splash of milk to thin it out.
Food safety advice:
- Be sure to cook the bacon and jalapeño to a safe internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Creamed corn is a classic American side dish that dates back to the early 19th century. It was originally made with fresh corn kernels that were cooked in cream and seasoned with salt and pepper.
Flavor profiles:
Creamy, sweet, savory, smoky, spicy
Serving suggestions:
Serve the creamed corn as a side dish with your favorite main course.
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