Creamed Corn With Bacon and Blue Cheese
Serves four to six.
5 medium ears fresh corn, husks and silk removed
4 ounces (about 4 slices) bacon, cut into 1/2-inch pieces
1 medium shallot, minced
1 medium garlic clove, minced
1 1/2 cups heavy cream (see note)
1/2 teaspoon dried thyme
Pinch cayenne
2 ounces blue cheese, crumbled (about 1/2 cup)
Salt and ground black pepper
CUT the kernels from three ears of corn and transfer them to a medium bowl. Firmly scrape the cobs with the back of a butter knife to collect the pulp and milk in the same bowl.
GRATE the remaining two ears of corn on the coarse side of a box grater set into the bowl with the previously cut kernels. Firmly scrape the remaining two cobs with the back of a butter knife to collect the pulp and milk in the same bowl.
COOK the bacon pieces in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain; set aside.
REMOVE and discard all but 2 tablespoons rendered bacon fat from the pan. Add the shallot and cook until softened but not browned, 1 to 2 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the corn kernels and pulp as well as the cream, thyme and cayenne.
BRING the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes.
REMOVE from heat and stir in the cheese and bacon. Add salt and pepper to taste and serve immediately.
Serves four to six.
5 medium ears fresh corn, husks and silk removed
4 ounces (about 4 slices) bacon, cut into 1/2-inch pieces
1 medium shallot, minced
1 medium garlic clove, minced
1 1/2 cups heavy cream (see note)
1/2 teaspoon dried thyme
Pinch cayenne
2 ounces blue cheese, crumbled (about 1/2 cup)
Salt and ground black pepper
CUT the kernels from three ears of corn and transfer them to a medium bowl. Firmly scrape the cobs with the back of a butter knife to collect the pulp and milk in the same bowl.
GRATE the remaining two ears of corn on the coarse side of a box grater set into the bowl with the previously cut kernels. Firmly scrape the remaining two cobs with the back of a butter knife to collect the pulp and milk in the same bowl.
COOK the bacon pieces in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer the bacon to a paper towel-lined plate to drain; set aside.
REMOVE and discard all but 2 tablespoons rendered bacon fat from the pan. Add the shallot and cook until softened but not browned, 1 to 2 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the corn kernels and pulp as well as the cream, thyme and cayenne.
BRING the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes.
REMOVE from heat and stir in the cheese and bacon. Add salt and pepper to taste and serve immediately.
