Thursday, July 1, 2010

Creamed Corn

You are probably tired of hearing about the contents of my market basket—unfortunately we have 15 more weeks to go! This week we had five ears of corn. Rather than the expected corn on the cob, I decided to make creamed corn. This recipe reminds me of summers at Grannie’s. It’s very simple to pull together once you cut the corn off the cob. Creamed corn was the perfect complement to our veggie plate dinner. Enjoy!

Creamed Corn
2 bacon slices, chopped
5 ears corn, cut off the cob
4 Tbsp. butter
1/2 cup skim milk
1/2 cup half-and-half
1 1/2 tsp. salt
1 tsp. black pepper

1. Cook bacon slices in a skillet until done; drain on paper towels, and wipe out skillet. Melt butter in skillet, and add corn and next 4 ingredients. Cook, stirring often, until mixture begins to thicken slightly. Sprinkle with bacon before serving.

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