Creamedcornwithbaconandchipotle Recipes

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

CREAMED CORN WITH BACON

Steps:

• For the stock:
• Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
• To finish the corn:
• Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

CREAMED CORN WITH BACON AND CHIPOTLE

Steps:

• Cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered. Remove about half to 2/3 of the bacon fat, leaving about a Tablespoon. (Be strong! Resist the urge to leave in the bacon fat. You're adding butter and cheese shortly, and - trust me -the dish WILL get too greasy).
• Add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp, about 5 minutes more.
• Melt in the butter, then tumble in your corn kernels, along with the garlic and chipotle. Turn the heat to medium and saute until the corn begins to get a bit soft, about 5 minutes.
• Turn the heat to high and stir in the cream, chicken broth, sugar, and black pepper (hold off on the salt for now). Bring to a boil and cook until the liquid has thickened and reduced by half. Taste the mixture for texture and salt level. Cook longer if necessary, adding some more half & half if needed (As an alternative to more half & half, you can add more chicken broth, or even low-fat milk). Add a pinch of salt if necessary (Note: Be careful with the salt - keep in mind the bacon and chicken broth contain salt, and so does the parmesan you'll be adding in a moment, so you may only need to add a small amount of salt. You can always add more salt at the end, but removing it ain't so easy!).
• When the corn is cooked and sauce is clinging to the corn, remove from the heat and stir in cheese. (Note: Never boil liquids after adding cheese; the cheese's oils may separate).
• Taste and adjust salt & pepper, sugar, and/or chipotle. Serve warm, garnished with chopped chives or parsley.