Charred Cream Corn With Bacon Recipe
Make Charred Cream Corn With Bacon Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Charred Creamed Corn
Bacon & Garnish
Method
Charred Creamed Corn
- 1
Prepare corn
If using fresh corn, shuck and remove kernels from about 6 ears (should yield ~6 cups). Reserve the cobs: stand each cob upright in a large bowl and run a sharp knife down the sides to extract any milky liquid from the cores into the bowl — reserve liquid and discard cobs. If using frozen, thaw and drain any excess water.
- 2
Char the corn
Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter, swirl to coat. Add the corn kernels in an even layer and let cook undisturbed for 3–4 minutes until they begin to char and brown on the bottom. Stir and continue to cook, letting kernels char in several spots, 5–7 minutes total. Work in batches if pan is overcrowded.
- 3
Build the cream sauce
Reduce heat to medium. Push the charred corn to one side of the pan, add remaining 2 tablespoons butter and allow to melt. Sprinkle 1 tablespoon flour over the butter (if using) and cook 30–45 seconds, stirring, to make a light roux. Stir roux into corn. Add the reserved corn liquid (if any), 1 cup heavy cream and 1/2 cup whole milk. Stir to combine and bring to a low simmer. If you did not have reserved corn liquid, add an extra tablespoon of milk as needed. Simmer gently, stirring occasionally, until sauce thickens slightly, 4–6 minutes.
- 4
Season and finish
Stir in 1 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If you like a slightly brighter note, stir in 1 teaspoon lemon juice. Remove from heat and fold in 2 tablespoons thinly sliced chives. Keep warm while you prepare the bacon.
Bacon & Assembly
- 5
Cook bacon
While the corn simmers, cook 6 slices thick-cut bacon until crisp. You can cook in a separate skillet over medium heat (about 8–10 minutes, turning occasionally) or in a 400°F (200°C) oven on a rimmed baking sheet for 15–20 minutes until crisp. Transfer bacon to a paper towel–lined plate to drain, then roughly chop or crumble.
- 6
Finish and serve
Spoon the charred creamed corn into a serving bowl or individual plates. Scatter the chopped crispy bacon over the top and dust lightly with 1/4 teaspoon smoked paprika if using. Garnish with additional chives if desired. Serve immediately.