Michael Symon Creamed Corn with Bacon Recipe
Michael Symon's creamed corn with bacon is a delightful twist on a classic recipe that brings a smoky, savory dimension to your table.You start with crispy bacon, which provides the perfect balance of flavor and texture.Adding fresh corn kernels, sour cream, and a hint of lime zest makes each bite a burst of richness and brightness.One key trick is to use the reserved corncob stock—this deepens the corn flavor and adds a layer of smoothness.I love this recipe because it's quick, simple to make, and always a delicious treat.
Servings: 4
Ingredients
- 4 cups Corn kernels fresh or frozen
- 4 strips Bacon cut into small pieces
- 1 Onion diced
- 2 Garlic cloves minced
- 1 Bell pepper diced
- 1 cup Heavy cream
- 2 tbsp Butter
- 1 Lime zested
- 1/4 cup Cilantro chopped
- Salt to taste
Instructions
- Cook the bacon in a large skillet over medium heat until crispy.
- Remove the bacon and place on a paper towel-lined plate.
- Add the diced onion, garlic, and bell pepper to the skillet with the bacon grease.
- Cook until the vegetables are softened, about 4 minutes.
- Add the corn kernels to the skillet and stir everything together.
- Cook for another 2 minutes until the corn starts to soften.
- Pour in the heavy cream and let the mixture simmer.
- Stir occasionally until the sauce begins to thicken, about 8 minutes.
- Add the butter, lime zest, and crispy bacon pieces.
- Stir to combine and cook for another 2 minutes.
- Remove from heat and stir in the chopped cilantro.
- Season with salt to taste before serving.