Sweet Corn Recipe
cream - turbinado sugar sea salt - bacon lardon - get these!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Corn Base
Bacon Lardon & Finish
Method
Sweet Corn Base
- 1
Prep the corn
If using fresh corn, shuck the ears and remove kernels by standing an ear on its cut end in a large bowl and running a sharp knife down the cob. Reserve any milky liquid released from the cobs in the bowl (this adds sweetness). If using frozen, thaw and drain briefly.
- 2
Cook aromatics and thicken
In a large skillet or saucepan over medium heat, melt the butter until foaming. Stir in the flour and cook 1 minute, whisking constantly to make a blond roux — this will slightly thicken the cream mixture.
- 3
Add liquids and corn
Slowly whisk in the heavy cream and whole milk until smooth. Add the corn kernels and any reserved milky corn liquid. Bring the mixture to a gentle simmer, reduce heat to medium-low, and cook, stirring occasionally, until the corn is tender and the sauce has thickened slightly, about 8–10 minutes.
- 4
Season
Stir in the fine sea salt and freshly ground black pepper. Taste and adjust seasoning; if you want more sweetness, add a small pinch of extra turbinado sugar at this stage (see finishing step).
Bacon Lardon & Finish
- 5
Cook the bacon lardons
While the corn simmers, heat a separate skillet over medium-high heat. Add the bacon lardons in a single layer and cook, stirring occasionally, until they are crisp and golden and have rendered their fat, about 6–8 minutes. Remove with a slotted spoon to a paper towel–lined plate, keeping the bacon fat in the pan.
- 6
Caramelize with turbinado
Lower the heat to medium. Sprinkle the turbinado sugar over the bacon fat in the pan and stir for 30–45 seconds until the sugar begins to melt and caramelize lightly. Return the cooked lardons to the pan and toss quickly to coat in the caramelized sugar for a sweet-savory finish. Remove from heat to avoid overcooking the sugar.
- 7
Combine & finish
Stir most of the bacon lardons into the cooked creamed corn, reserving a tablespoon or two for garnish. If the creamed corn is too thick, thin with up to 2 tablespoons of milk. Taste and, if desired, sprinkle a light pinch of turbinado sugar into the corn to enhance sweetness (use sparingly).
- 8
Garnish and serve
Spoon the creamed corn into a serving dish. Top with the reserved caramelized bacon lardons, a sprinkle of flaky sea salt, the chopped chives, and a final crack of black pepper. Serve warm.