1932. CREAMED CORN with BACON and ROSEMARY

serves six


5 large ears fresh sweet corn
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
2/3 cup water
1/2 cup heavy cream
1 teaspoon fresh minced rosemary
1/4 teaspoon salt, or to taste
freshly ground black pepper, to taste

Husk corn and cut kernels off the cobs (you should have about 4 cups kernels); set aside. In a medium saucepan, cook bacon until crisp. Remove bacon pieces with a slotted spoon and set aside; pour off all but 2 teaspoons of the drippings. Add shallots and cook over medium-low heat until softened, about 3 – 4 minutes. Pour water into the pan, turn heat up, and scrape up the brown bits. Add corn, bring to a simmer, then cover and reduce heat. Cook for 10 – 15 minutes until tender. Add cream and rosemary and simmer for a few minutes longer until slightly thickened. Stir in bacon pieces and season to taste with salt and pepper. For a thicker consistency, puree a small portion of corn and liquid in a blender then return to pan.


bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, August 4, 2010