Although it doesn't figure prominently in the picture, this is really about the creamed corn. But can you believe the size of that pork porterhouse? It was only $3.75 a pound at Weiland's, and weighed in at just under a pound. The corn came from the North Market Farmer's Market, and the bacon from Curly Tail Farm at the Worthington Farmer's Market. I love creamed corn any time of year, but during the summertime it's a necessity! I guess you could leave the bacon out if you absolutely had to, but I wouldn't recommend it.
Creamed Corn - serves 4
6 slices bacon, or 3 slices if thick-cut, cut into strips
6 ears sweet corn
1 medium sweet onion or red onion, small dice
2 cloves garlic, crushed
1/2 cup chicken or vegetable stock (or water)
1/2 cup heavy cream
salt
pepper
cayenne pepper
To cut corn off the cob, use a very sharp knife and place the cob point side down on a cutting board. Only cut off the top half of the kernels. After the kernels have been removed, slide the back of your knife firmly down the cob, releasing the sweet milk. Set aside. In a heavy saucepan over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and place on paper towels to drain; set aside. Add the onions to the bacon fat and saute until they are transparent, and then stir in the crushed garlic and cook for another minute or so. Add the chicken or vegetable stock to the pan and bring to a simmer. Add the corn kernels and cook for about 3 minutes, or until the stock has reduced a bit. Stir in the heavy cream and season liberally with salt and pepper. Add the cayenne to taste. Stir the bacon back in and enjoy!
