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Michael Symon's Ohio Creamed Corn with Bacon

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A tasty side dish for any meal!
skill level
Easy
time
60-120min
servings
4-6
cost
$
Contributed by : Michael Symon
Everything tastes better with bacon, including this creamed corn side dish!
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things you'll need.
ingredients
  • 5 shucked cobs of corn (kernels reserved)1 bay leaf2 cloves garlic1/2 onion peeled and quartered1 tablespoon whole coriander seed1 teaspoon salt2 quarts water
  • 1 teaspoon extra virgin olive oil
  • 1/4 pound thick-cut bacon cut into lardons
  • 1/2 cup diced yellow onion
  • 1 clove garlic, minced
  • Corn kernels cut from five ears of corn1 teaspoon salt
  • 2 cups corncob stock
  • 1/2 cup crème fraiche
  • 1 tablespoon butter
  • 1/2 cup cilantro, choppedZest of 1 lime
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    instructions Make the corncob stock:
  • step 2
    ingredients 5 shucked cobs of corn (kernels reserved)
    1 bay leaf
    2 cloves garlic
    1/2 onion peeled and quartered
    1 tablespoon whole coriander seed
    1 teaspoon salt
    2 quarts water
    instructions Place all ingredients in a large pot and bring to a boil. 
  • step 3
    instructions Reduce heat to a lively simmer and cook to reduce liquid to 2 cups liquid, approximately one half an hour. 
  • step 4
    ingredients 1 teaspoon extra virgin olive oil
    instructions Strain and reserve, keeping stock warm
  • step 5
    ingredients 1/4 pound thick-cut bacon cut into lardons
    instructions Make the creamed corn with bacon:
  • step 6
    ingredients 1/2 cup diced yellow onion
    instructions Begin heating a large saucepan and glaze bottom with the extra virgin olive oil. 
  • step 7
    ingredients 1 clove garlic, minced
    instructions Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. 
  • step 8
    ingredients Corn kernels cut from five ears of corn
    1 teaspoon salt
    instructions Add the onion and sweat about 45 seconds. 
  • step 9
    ingredients 2 cups corncob stock
    instructions Add the garlic and continue to cook, stirring another 30 seconds. 
  • step 10
    ingredients 1/2 cup crème fraiche
    instructions Add the corn and salt and continue to cook for another 2 minutes. 
  • step 11
    ingredients 1 tablespoon butter
    instructions Add the reserved corncob stock and bring to a simmer cooking until the liquid reduces to approximately two thirds of a cup. 
  • step 12
    ingredients 1/2 cup cilantro, chopped
    Zest of 1 lime
    instructions Add the crème fraiche and simmer three minutes or until the mixture begins to thicken. 
  • step 13
    instructions Add the butter and stir. 
  • step 14
    instructions Remove pan from heat, stir in cilantro and lime zest. 
  • step 15
    instructions Check for seasoning and plate.
  • print recipe 
 

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