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Nutritional Info
  • Amount Per Serving
  • Calories: 139.0
  • Total Fat: 3.6 g
  • Cholesterol: 7.3 mg
  • Sodium: 296.8 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.6 g

View full nutritional breakdown of Creamed Corn with Bacon and Leeks calories by ingredient
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Creamed Corn with Bacon and Leeks



Introduction

Scraping the cut ears of corn releases the remaining starchy milk, giving the creamed corn its thick consistency. Pair this sweet-smoky side dish with grilled chicken. Scraping the cut ears of corn releases the remaining starchy milk, giving the creamed corn its thick consistency. Pair this sweet-smoky side dish with grilled chicken.

Ingredients

    6 ears fresh corn
    2 cups 1% low-fat milk
    1 tablespoon cornstarch
    1 teaspoon sugar
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    4 slices bacon
    1 cup chopped leek

Directions

Cut kernels from ears of corn to measure 3 cups; using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan; cook 2 minutes, stirring constantly. Add pureed corn mixture, 1 1/2 cups corn kernels, and corn milk mixture to pan. Bring to a boil, reduce heat, and simmer 3 minutes or until slightly thick. Stir in crumbled bacon just before serving.

Yield: 6 servings (serving size: 2/3 cup)

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Recipe Copyright © Cooking Light Magazine







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