Creamed Corn with Bacon and Chanterelles

  • serves 4
Christine Cushing
Christine Cushing

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.

3 Ratings
Directions for: Creamed Corn with Bacon and Chanterelles


4 ears corn

⅓ 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


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


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