| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 ears fresh corn, shucked, kernels removed and reserved, cobs reserved
- 2 cloves garlic
- 1 bay leaf
- 1 onion, quartered
- 1 tablespoon whole coriander seed
- 1 teaspoon kosher salt
- Olive oil, for drizzling
- 1/4 pound thick-cut bacon, cut into lardons
- 1 cup minced yellow onion
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- Zest of 1 lime
- 2 tablespoons unsalted butter
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup finely chopped fresh cilantro
Instructions
- For the corn stock: Put the corn cobs, garlic, bay leaf, onion, coriander, salt and 2 quarts water in a large pot and bring to a boil. Reduce the heat to a simmer and cook to reduce the liquid to 2 cups, about 45 minutes. Strain and reserve, keeping the stock warm.
- For the creamed corn with lime: Heat a large saucepan over medium heat and drizzle with olive oil. Add the bacon and cook, stirring as needed, until crisp and the fat is rendered, about 10 minutes. Add the onions, garlic and a pinch of salt and cook until the onions have softened, another few minutes. Add the reserved corn kernels, lime zest and corn stock, bring to a simmer and cook until the mixture thickens and reduces, 12 to 15 minutes. Remove the pan from the heat and stir in the butter, sour cream and cilantro. Taste and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 293 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 33 mg |
| Sodium | 491 mg |
| Serving Size | 1 of 6 servings |
| Calories | 293 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 33 mg |
| Sodium | 491 mg |
Reviews
This was delicious! Definitely time consuming having to make the corn broth, but I think you can make ahead of time. My family loved this recipe!
This was really delicious- everyone loved it! Well worth the time. Served with the shrimp. Next time I will make the tomatillo sauce.
Totally worth the time to make it. My guests went crazy for it!
The flavor was insane–well worth taking the time to make the cob broth. The lime zest really set it off! I served it with a tomatillo sauce drizzled over it and giant chili rubbed red shrimp standing up in the middle. Beautiful and flavorful!
The flavor is good but Way more work than it’s worth. Just grill a cob of corn and add whatever spice you want.
Delicious!!!!
I was hesitant. Most of my creamed corn memories came out of a can. Trying to eat much healthier now.
I scored some of the most beautiful summer corn so I tried it and loved the recipe. Took a g[d deal longer to boil down the stock since the AC blows directly into my kitchen.
This was soo good! Thank you Michael S!
I scored some of the most beautiful summer corn so I tried it and loved the recipe. Took a g[d deal longer to boil down the stock since the AC blows directly into my kitchen.
This was soo good! Thank you Michael S!
Best corn recipe ever! The flavor the corn stock brings is amazing. This will be our standard creamed corn recipe from now on. I used Greek yogurt instead of sour cream. So good!
This is really good! Sinful!
We love this dish. Pairs perfectly with the bbq shrimp, but we also reduce it even more and use for tacos. 5