Creamed Corn with Thyme and Crispy Bacon
Ingredients
- 4 slicesbacon
- 4 earsyellow corn (fresh or 3 cups frozen kernels)
- 2 tablespoonbutter
- 1 mediumyellow onion
- 2 clovesgarlic
- ¾ cupheavy cream
- ¼ cupchicken broth
- 1 teaspoonfresh thyme (or 1/4 teaspoon dried)
- ·salt
- ·black pepper
Prep
- 01
If using fresh corn, shuck and cut kernels from the cob.
- 02
Dice 1 medium yellow onion.
- 03
Mince 2 cloves garlic.
Method
- 01
Cook bacon in a large skillet over medium heat until crispy, about 6 minutes. Transfer to a paper towel and chop once cool.
- 02
Pour off all but 1 tablespoon of bacon fat from the pan. Add butter and heat over medium.
- 03
Add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook 1 minute more until fragrant.
- 04
Add corn kernels and stir to coat. Cook for 3 minutes, stirring occasionally.
- 05
Pour in heavy cream and chicken broth. Stir in thyme. Simmer for 5 minutes, stirring gently, until the sauce thickens slightly and corn is tender.
- 06
Season to taste with salt and pepper. Stir in chopped bacon. Serve warm.
Spice Tips
For warmth, add a pinch of cayenne or smoked paprika in step 5. Fresh cracked pepper and a touch of nutmeg (1/8 teaspoon) also complement creamed corn beautifully.
For a lighter version, substitute half-and-half or whole milk for cream. Leftovers reheat gently on the stovetop with a splash of broth.