8 large ears corn (pref. white), husks and silk removed
Kosher salt and freshly ground pepper
Instructions
In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper-towel-lined plate. Reserve the drippings in the pan.
Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knight, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary) Return the skillet to medium-low heat and add the kernels and liquid.
Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30-45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble bacon on top.
Originally Submitted
7/1/2012
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