Creamed Corn With Bacon And Chipotle Recipes

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CREAMED CORN WITH BACON



Creamed Corn with Bacon image

My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

Nutrition Facts :

SPICY FRIED CORN WITH BACON AND CHIPOTLE



Spicy Fried Corn With Bacon and Chipotle image

This fiery corn fry-up is stoked with enough bacon and chipotle to prod summer corn's gentle nature into something with a lingering, piquant bite.

Provided by Melissa Clark

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 ears corn, shucked
1/4 pound bacon (5 slices), roughly chopped
1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped
1/2 teaspoon kosher salt
3 tablespoons fresh chopped cilantro
Sour cream, for serving (optional)

Steps:

  • Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.
  • Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 7 grams, TransFat 0 grams

CHIPOTLE CREAMED CORN



Chipotle Creamed Corn image

This is a recipe that I adopted after Mean Chef (IHHDRO) left the site. His original comments were, "Add a little zest to corn. So simple and tasty." My original review stated, "Thumbs up from my hubby. He loves corn, but I don't prepare it often due to the high carb content. He was in heaven with this recipe. We served it as a side to grilled turkey mignons, grilled sweet potato slices, and a simple salad. I had been lucky to find fresh corn and loved how its sweetness contrasted with the heat of the chipotle. I am sure that he will request this recipe again." We HAVE made this again and again...both with fresh corn in season, and with frozen sweet corn. My husband does love this.

Provided by Ms B.

Categories     Corn

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons sour cream
1/2 cup heavy cream or 1/2 cup whipping cream
1 1/2-2 teaspoons chipotle chiles in adobo, pureed
1 tablespoon vegetable oil
1/2 cup red onion (diced into 1/4 inch dice)
1 cup zucchini (diced into 1/4 inch dice)
2 cups corn kernels, fresh-cut is best
salt
1 tablespoon fresh chives (1 inch pieces)

Steps:

  • Prepare Chipotle Cream first- In a small bowl, whisk together the sour cream, cream and pureed chipotle.
  • Set aside.
  • In a large saute pan over medium-high heat, heat oil.
  • Add onion, zucchini and corn; saute until half done, about 2 to 3 minutes.
  • Add Chipotle Cream and cook until just thickened and coating corn.
  • Season liberally with salt to taste.
  • Garnish with chives.

CREAMED CORN WITH BACON AND CHIPOTLE



Creamed Corn With Bacon and Chipotle image

I love creamed corn, but I don't like to use the term "creamed corn," because it may call to mind some slop from a can. But, come on - there's nothing like the fresh taste of sweet corn bathed in luxurious cream. Add in some spice from chipotle peppers, as well as everyone's favorite ingredient - bacon - and this recipe is a guaranteed crowd-pleaser! (This is my original recipe. Also, it is perfectly delicious without the chipotle if you don't like spicy food.)

Provided by Spice Boy

Categories     Corn

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon butter
3 slices smoked bacon, chopped
1 small onion, minced (or a large shallot)
1/4 cup red bell pepper, seeded and chopped
3 cups fresh corn kernels, cut from the cob (or 3 C frozen corn, thawed)
1 teaspoon chipotle chile in adobo, chopped (Or more if more heat is desired, or alternatively, use 1 - 2 tsp pure chile powder, such as Ancho or)
3 garlic cloves, minced
1 cup half-and-half cream
1/2 cup chicken broth
1/2 teaspoon sugar (or more, to taste, depending on sweetness of corn)
1/2 cup parmesan cheese, finely grated
salt & pepper
2 tablespoons chopped chives (optional) or 2 tablespoons parsley (optional)

Steps:

  • Cook bacon in a medium skillet over medium-low heat until the bacon is soft and much of the fat is rendered. Remove about half to 2/3 of the bacon fat, leaving about a Tablespoon. (Be strong! Resist the urge to leave in the bacon fat. You're adding butter and cheese shortly, and - trust me -the dish WILL get too greasy).
  • Add onion and red bell pepper and continue to saute until vegetables are soft and bacon is slightly crisp, about 5 minutes more.
  • Melt in the butter, then tumble in your corn kernels, along with the garlic and chipotle. Turn the heat to medium and saute until the corn begins to get a bit soft, about 5 minutes.
  • Turn the heat to high and stir in the cream, chicken broth, sugar, and black pepper (hold off on the salt for now). Bring to a boil and cook until the liquid has thickened and reduced by half. Taste the mixture for texture and salt level. Cook longer if necessary, adding some more half & half if needed (As an alternative to more half & half, you can add more chicken broth, or even low-fat milk). Add a pinch of salt if necessary (Note: Be careful with the salt - keep in mind the bacon and chicken broth contain salt, and so does the parmesan you'll be adding in a moment, so you may only need to add a small amount of salt. You can always add more salt at the end, but removing it ain't so easy!).
  • When the corn is cooked and sauce is clinging to the corn, remove from the heat and stir in cheese. (Note: Never boil liquids after adding cheese; the cheese's oils may separate).
  • Taste and adjust salt & pepper, sugar, and/or chipotle. Serve warm, garnished with chopped chives or parsley.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Provided by Virginia Willis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3

2 slices bacon, cut into lardons
Scraped kernels from 6 ears fresh sweet corn (about 3 cups)
Coarse kosher salt and freshly ground black pepper

Steps:

  • In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings as a side dish

Number Of Ingredients 18

5 shucked ears corn (kernels removed and reserved*)
1 bay leaf
2 cloves garlic
1/2 onion peeled and quartered
1 tablespoon whole coriander seed
1 teaspoon salt
2 quarts water
1 teaspoon extra-virgin olive oil
1/4 pound thick-cut bacon cut into lardoons
1 cup diced yellow onion
1 clove garlic minced
*Reserved corn kernels
1 teaspoon salt
2 cups reserved corncob stock
1/2 cup creme fraiche
1 tablespoon butter
1/2 cup freshly chopped cilantro leaves
1 lime, zested

Steps:

  • For the stock:
  • Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
  • To finish the corn:
  • Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

SLOW-COOKER CREAMED CORN WITH BACON



Slow-Cooker Creamed Corn with Bacon image

Every time we take this super rich corn to a holiday potluck or work party, we leave with an empty slow cooker. It's decadent, homey and so worth the splurge. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 20 servings.

Number Of Ingredients 10

10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Chopped green onions

Steps:

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

Nutrition Facts : Calories 259 calories, Fat 20g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 433mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMED CORN & BACON



Creamed corn & bacon image

A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce

Provided by Sarah Cook

Categories     Side dish

Time 35m

Number Of Ingredients 6

6 rashers unsmoked streaky bacon
25g butter
2 chopped onions
650g corn (use canned, drained, or frozen)
100ml double cream
3 tbsp chopped parsley

Steps:

  • Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
  • Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
  • Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

CORN WITH BACON AND CHILI POWDER



Corn with Bacon and Chili Powder image

Yet another way to cook corn on the cob on the grill, but this is different, and very good. You won't need butter.

Provided by RBPULLEN

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 4

Number Of Ingredients 3

4 ears corn, husked and cleaned
4 slices bacon
4 dashes chili powder

Steps:

  • Wash the husked corn.
  • Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
  • Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
  • Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 27.9 g, Cholesterol 19 mg, Fat 14.5 g, Fiber 4.2 g, Protein 8 g, SaturatedFat 4.5 g, Sodium 264.8 mg, Sugar 4.7 g

DOUBLE-CORN CHOWDER WITH CHIPOTLE AND BACON



Double-Corn Chowder with Chipotle and Bacon image

Provided by Zanne Stewart

Categories     Soup/Stew     Milk/Cream     Blender     Onion     Pepper     Bacon     Corn     Winter     Cilantro     Hominy/Cornmeal/Masa     Simmer     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 12

1/2 pound maíz trillado (dried cracked yellow hominy corn; 1 1/3 cups), picked over and rinsed
11 cups water, divided
4 bacon slices, chopped
2 tablespoons olive oil
1 large white onion, chopped
2 large garlic cloves, finely chopped
1 large red bell pepper, chopped
3/4 teaspoon ground cumin
3 cups fresh or frozen corn
1 medium or large canned chipotle chile in adobo
1 cup heavy cream
1/2 cup chopped cilantro

Steps:

  • Quick-soak dried corn:
  • Cover maíz trillado with water by 2 inches in a medium pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
  • Make chowder:
  • Return soaked corn to pot and add 8 cups fresh water and 1/2 teaspoon salt. Simmer, partially covered, until tender, about 1 hour. (Do not drain.)
  • While corn is simmering, cook bacon in a large heavy pot over medium-high heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
  • Add oil and onion to bacon fat and cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Add garlic, bell pepper, and cumin and cook, stirring occasionally, until pepper is softened, about 8 minutes.
  • Add cooked dried corn with its cooking liquid, remaining 3 cups water, and 1 teaspoon salt, then simmer 15 minutes. Stir in fresh (or frozen) corn and simmer until just tender, about 6 minutes.
  • Transfer 2 cups chowder to a blender, then add chipotle and purée (use caution when blending hot liquids). Stir purée into chowder with cream and bacon and bring just to a simmer (do not let boil). Season with salt and pepper and serve sprinkled with cilantro.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Categories     Side     Quick & Easy     Bacon     Corn     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 8

4 ears corn
6 ounces thick-sliced bacon (about 4 slices)
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
freshly ground black pepper

Steps:

  • Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.
  • Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
  • Thinly slice enough scallions crosswise to measure 1 cup. In a 3 quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.

TOMATO AND BACON CREAMED CORN CASSEROLE



Tomato and Bacon Creamed Corn Casserole image

Prep, cooking and cleanup is made super simple when you make this summertime side in your slow cooker.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h20m

Yield 16

Number Of Ingredients 11

1 Reynolds® Slow Cooker Liner
4 (10 ounce) packages frozen whole-kernel corn, thawed*
1 ½ cups half and half, light cream, or whole milk
1 cup chopped onion
½ cup finely shredded Parmesan cheese
¼ cup butter, cut up
½ teaspoon salt
¾ cup shredded Monterey Jack cheese
6 thick slices peppered bacon, crisp-cooked and chopped
½ cup chopped tomato
2 tablespoons snipped fresh basil

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
  • Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
  • Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
  • Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.

Nutrition Facts : Calories 178 calories, Carbohydrate 17.1 g, Cholesterol 27.7 mg, Fat 10.3 g, Fiber 1.9 g, Protein 7 g, SaturatedFat 5.6 g, Sodium 284.3 mg, Sugar 3 g

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From inspiredtaste.net


CREAMED CORN | RECIPE BY MY NAME IS SNICKERDOODLE
2016-11-14 Spoon out bacon, leaving the grease in the pot, and place the cooked bits on a paper towel. Saute onion in bacon grease for about 2-3 minutes. Add half of the bacon back in and add in butter. Once the butter has melted whisk in flour and cook for 1 minute. Slowly pour in milk, continually whisking to prevent lumps.
From mynameissnickerdoodle.com


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