I have untold numbers of recipes for creamed corn and its relative Maquechoux. I grilled some chicken breasts this past weekend and tried the following recipe for the first time. It was outstanding.
Maquechoux ( Smothered Corn) by Chef Kate
Note: I added the crumbled bacon.
Ingredients
8 ears fresh white corn
4 tablespoons unsalted butter
3/4 cup onions, chopped
1 tablespoon sugar
4 green onions, chopped, green and white
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
1 egg, beaten
3 strips bacon
Directions
In a skillet, cook bacon and drain on paper towels. Remove all bacon grease except for 1 tablespoon.
With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels.
In the skillet that you cooked the bacon, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
Uncover for the last five minutes to allow the mixture to thicken slightly.
Just before serving, beat the remaining cream to a froth with the egg and add to the corn. Also, crumble the cooked bacon and add.
Maquechoux ( Smothered Corn) by Chef Kate
Note: I added the crumbled bacon.
Ingredients
8 ears fresh white corn
4 tablespoons unsalted butter
3/4 cup onions, chopped
1 tablespoon sugar
4 green onions, chopped, green and white
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup heavy cream
1 egg, beaten
3 strips bacon
Directions
In a skillet, cook bacon and drain on paper towels. Remove all bacon grease except for 1 tablespoon.
With a sharp knife, cut kernels straight down from the cob (you should end up with about 4 cups of corn kernels).
With the back of the knife, scrape down the cut rows of the corn cobs to extract as much of the "corn milk" as possible and add to the corn kernels.
In the skillet that you cooked the bacon, melt the butter and saute the corn kernels and vegetables and seasoning over medium heat for three to four minutes.
Add all but two tablespoons of cream, stir, cover, and simmer gently for 20 to 30 minutes.
Uncover for the last five minutes to allow the mixture to thicken slightly.
Just before serving, beat the remaining cream to a froth with the egg and add to the corn. Also, crumble the cooked bacon and add.