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Creamed Corn with Bacon

    4 ears corn
    6 ounces thick-sliced bacon (about 4 slices)
    1 large bunch scallions
    2/3 cup heavy cream
    1/4 cup water
    1 teaspoon fresh lemon juice
    1 tablespoon unsalted butter
    freshly ground black pepper

  Bring a kettle of water to a boil and have ready a large bowl of
 ice and cold water. Add corn to boiling water and simmer 4 minutes.
 With tongs transfer corn to ice water to stop cooking. When corn is
 cool enough to handle, drain and cut corn kernels from cobs.

  Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon
 over moderate heat, stirring occasionally, until browned and transfer
 to paper towels to drain.

  Thinly slice enough scallions crosswise to measure 1 cup. In a
 3-quart heavy saucepan simmer cream, water, and lemon juice with
 bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper
 and salt to taste and cook until liquid is slightly thickened, about
 5 minutes.