| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Cook: | 50 min |
| Yield: | 4 servings |
Ingredients
- 6 slices bacon
- 8 large cobs fresh corn, preferably white, shucked and cleaned
- Kosher salt and freshly cracked black pepper
Instructions
- In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
- On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef’s knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
- Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
- Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 359 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 12 g |
| Cholesterol | 29 mg |
| Sodium | 577 mg |
| Serving Size | 1 of 4 servings |
| Calories | 359 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 12 g |
| Cholesterol | 29 mg |
| Sodium | 577 mg |
Reviews
Made this for Christmas dinner. Loved it!!!
Add a little water at a time to get the desired consistency. I start with an 1/8 C and work up to as much as 1/2 C depending on how little “milk” I get from the cob. Delicious dish. We make it often.
This is the easiest best tasting cream corn recipe ever. I first learned about this recipe from my ex-mother-in-law but forgot it over the years, Thank you for bringing it back to me….yummy.
i had high hopes for a tasty dish. it was tasty, but i felt very guilty eating it and feeding it to my family- the flavors were yummy, but how can you go wrong cooking anything in bacon grease! im not sure i would go through the cutting of the corn off the cob and 40 mins of cooking again just to taste corn and bacon.
This recipe is absolutely great. It was not dry. I was able to exact a lot of the corn milk and a little bit of water during the cooking process did make this recipe very creamy. Absolutely better than the creamed corn from a can. Thank you Caire. Thumbs up!!!!
Not nuts about this, kind of dry – not very creamy
This recipe is just TOO Good! With only two ingredients, you can’t go wrong. Amazing flavor. The hardest part is getting the corn off the cob without getting it all over the place. Even using a bundt pan to catch the corn didn’t help. Oh well. It is totally worth the mess.
SO insanely delicious and super easy to make. I didn’t quite get the ratio of corn liquid:corn that the recipe stated from just the corn itself so I added about 1/4 c. of water. The bacon added such a lovely crunch texture with that nice smoky note. YUM!
Made this for dinner tonight, supper easy! And very tasty! Made with fresh corn from the farm. I added lots of black pepper, and a touch of sean salt. Will make again definitly!
delicious! people could not believe that corn and bacon and corn were the only two ingredients in this! simply and yummy 🙂