CRUNCHY CREAMED FRESH CORN
- 6 large ears of corn, white or yellow or bi-color variety
- 2 to 3 slices bacon
- ½ cup milk or reduced-fat or skim milk (see note)
- ½ teaspoon sugar or the equivalent of ½ teaspoon sugar in granulated sugar substitute
- ½ cup light cream or half-and-half (see note)
- 1 ½ teaspoons flour
- 1 tablespoon butter or margarine
- Salt and freshly ground black or white pepper to taste
- 1 tablespoon minced parsley (no stems) for garnish
Remove corn husks and silks from corn ears. Cut kernels from corn ears, using a very sharp knife (this will make about 4 cups). Set aside.
In a medium heavy skillet, panfry bacon over moderate heat until crisp; remove bacon, crumble, and set aside. Reserve bacon drippings in skillet.
Add corn, milk, and sugar to hot bacon drippings, mixing well. Cover and cook over low to moderate heat for 15 to 20 minutes, stirring occasionally.
While corn is cooking, combine cream or half-and-half and flour in a small bowl, blending well with a wire whisk. Stir cream/flour mixture into corn. Add butter. Continue cooking, stirring constantly, until corn mixture is thickened and bubbly hot. Season with salt and pepper to taste.
To serve, transfer hot corn mixture to a serving bowl or individual vegetable bowls. Garnish with minced parsley and crumbled crisp bacon.
Note: May omit cream or half-and-half, if desired; increase milk of choice to 1 cup
Variation: Add 1/3 cup drained chopped pimento or sweet red pepper to corn mixture.