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.
ingredients
directions
Bring a large pot of salted water to a rolling boil.
Add corn and cook 6 minutes.
Drain and rinse under cold water to cool.
Shave kernels off cobs with a sharp paring knife.
Put the cream, the water, and half the corn in a blender and purée. Set corn purée aside.
Heat a medium saucepan over medium heat.
Add bacon and cook until crisp, about 4 minutes.
Drain on paper towels and wipe out pan.
Heat butter over moderate heat in the same saucepan and add chanterelles. Cook until golden, about 4 minutes.
Add corn, corn purée, scallions and lemon juice to pan.
Season with salt and pepper.
Simmer over medium heat until thickened, about 5 minutes.
Add bacon back to pan. Heat through.
Stir and serve.
Garnish with the chopped parsley.