Categories: Sides
Ingredients
- 12 medium ears corn, shucked
- 4 strips bacon
- 1/2 cup chopped yellow onion
- 1 garlic clove, minced
- 1/2 cup heavy whipping cream, divided
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/8 tsp ground red pepper
- 2 tbsp. chopped green onion
Directions
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Using a sharp knife, cut corn kernels from cobs. Using the back of a spoon, scrape cobs to remove pulp.
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In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet.
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Add onion to skillet; cook until softened, about 3 minutes. Add garlic; cook for 1 minute. Add corn kernel tips, corn pulp, 1/4 cup cream, and 1 tsp salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer, stirring occasionally, until tender, about 40 minutes.
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Stir in remaining 1/4 cup cream. Simmer, uncovered, for 10 minutes. Stir in black pepper, red pepper and remaining 1/2 tsp salt. Crumble bacon. Sprinkle corn mixture with bacon and green onion.