I love creamed corn but I would prefer to eat it without any additions. Other than a few pieces of diced turkey bacon, this is just creamy, sweet corn. You might think the prep work is a little messy, but you can trust me when I say it is worth it. Yum!
Ingredients:
8 ears of corn -- husked
3 slice(s) turkey bacon
Directions
1. Cook the turkey bacon in medium skillet and then set aside to cool. Chop fine.
2. Stand an ear of corn on its end in the bottom of a bowl and cut off half the depth of the kernels all the way around, going from top to bottom. You should be leaving some of the juicy part of the kernel on the cob.
3. Hold the scraped corn cob over a skillet and scrape the rest of the corn kernels off with the back side (not sharp) of the knife. Add a little water so that this pile is similar in size to the corn kernels in the bowl.
4. Add all corn to skillet, turn heat to medium-low, season with salt and pepper and simmer for 30-45 min. stirring often. Sprinkle bacon over corn when serving.
(adapted from Food Network Magazine July/August 2011; “Grandma Moore’s Creamed Corn”)