I had a good questions regarding cutting the kernels off the corn, here's my response:
Good question. I use a pretty sharp sushi knife - not an expensive one, just a $15 one I bought from Tensuke market. I like to actually blanch the corn for about a minute first, and then shock it in cold water. It really helps to keep the kernels from going everywhere when you are cutting them off. I only cut about halfway through the kernels - the knife should slide right through. Then, I take the back of the knife and run it over the cob, to get all the yummy stuff out.
I have this feeling that if I don't give out the creamed corn recipe and soon, I will arrive home one day to an angry, corn-hungry mob. I am afraid you will be scandalized when I tell you how easy it is. There are a few keys here. Namely, really, really good bacon and lots of fat.
It's almost too easy. Because let's face it, bacon + cream make everything better. But I do think this is one of those occasions where the best ingredients truly do make a difference. I just don't think you would get the same result with cheap, thin, grocery store bacon and canned corn. Everything - except the bacon - in this recipe was local and of the best quality. Which isn't to say it's the most expensive - seriously, I bought a half gallon of Snowville Creamery heavy cream (at Weilands - thanks guys!!) which we used for making butter, whipped cream, and in the creamed corn. It was $8, which might seem high, but 2 quarts of Kroger brand heavy cream was $8.40. So the Kroger brand is more expensive and you have no idea where that milk comes from or how the cows were treated.
The bacon used here was Broadbent Bacon; it comes from 400 miles away in Kuttawa, KY, which is local, according to Whole Foods. I wouldn't really consider it local per se, but it really, truly is incredible. You can buy it at Weiland's, where it is in front of the meat case (not refrigerated). I used the maplewood smoked bacon; I had so many complements on the bacon, I thought it was worth noting. This is pretty much a staple here in the Widow household, because even one piece will add amazing flavor to a whole pot of, say, cabbage. If you must have local bacon, I wholeheartedly recommend both Blues Creek bacon (in the North Market) and Thurn's amazing double-smoked bacon.
Okay, enough preachy talky, more bacon, please.
I'm going to do my best to provide a real recipe, because the truth is, I don't use one. I just have a feel for these things. After you make it a few times, you will, too. I promise.
Lisa & Jon's Creamed Corn - Serves 2
4-8 strips really good thick bacon, depending on how many bites the cook will eat, cut into strips
2 small leeks or a medium onion, diced
6 ears corn, kernels removed
salt
pepper
2 cloves garlic, mushed
Heavy Cream - let's say 1/4 cup, but probably more
Render the bacon in a nonstick pan over medium heat. Drain off half the fat (leave bacon in pan) and add the onions (we used small leeks from the Wayward Seed CSA). Stir until they begin to soften, about 3 minutes, and then add the corn and season with salt, pepper, and crushed garlic. Add the heavy cream - there should be enough to make the corn look more creamy than corny, and then let it simmer for about 20 minutes, or until the cream has reduced and everything is creamy and yummy looking (yes, that's a scientific cooking term). If I were at home, cooking for myself, I'd add a nice dash of cayenne pepper powder.
Okay! There's your recipe! I hope you enjoy! And remember, it's full of dairy, which has calcium. Calcium is good for you. So is corn. And bacon, while it might not be good for your waistline, is very good for your soul. (If you see the pictures others took of the dinner and of me, you will see that my, er, soul, is very well fed. Maybe a litte too well fed, quite frankly. I think it's time to take my soul for a few long walks.)
