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Creamed Corn with Bacon and Chanterelles

  • prep time 0 min
  • total time 0 min
  • serves 4
2 Ratings
Creamed Corn with Bacon and Chanterelles

My version of creamed corn is nothing like the mushy canned variety. I left half of the kernels whole for texture and I added bacon to give it a delicious smoky flavour. I love chanterelles but any wild mushroom variety can be used instead.

Christine Cushing Courtesy of:
Christine Cushing

Mushrooms, North American, Fry, Side, Vegetables, Pork, Eggs/Dairy


Directions for: Creamed Corn with Bacon and Chanterelles

Ingredients

4 ears corn

3/10 cup heavy cream

½ cup water

2 oz thickly sliced bacon, chopped

1 Tbsp unsalted butter

6 oz chanterelles, cleaned, sliced

2 scallion, thinly sliced

1 tsp fresh lemon juice

coarse salt, freshly ground black pepper

2 Tbsp chopped fresh parsley

Directions

1. Bring a large pot of salted water to a rolling boil.

2. Add corn and cook 6 minutes.

3. Drain and rinse under cold water to cool.

4. Shave kernels off cobs with a sharp paring knife.

5. Put the cream, the water, and half the corn in a blender and purée. Set corn purée aside.

6. Heat a medium saucepan over medium heat.

7. Add bacon and cook until crisp, about 4 minutes.

8. Drain on paper towels and wipe out pan.

9. Heat butter over moderate heat in the same saucepan and add chanterelles. Cook until golden, about 4 minutes.

10. Add corn, corn purée, scallions and lemon juice to pan.

11. Season with salt and pepper.

12. Simmer over medium heat until thickened, about 5 minutes.

13. Add bacon back to pan. Heat through.

14. Stir and serve.

15. Garnish with the chopped parsley.

See more: Mushrooms, North American, Fry, Side, Vegetables, Pork, Eggs/Dairy