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ROASTED CREAMED CORN




Source of Recipe


Grady Spears


Recipe Introduction


This stuff is nothing like the bland, disgusting, mushy creamed corn that comes in a can. The flavors of smoked bacon, peppers, and fresh cream make it an excellent side dish with grilled fish or chicken and of course quail.


List of Ingredients





2 cups corn kernels (cut from about 2 ears)
4 slices smoked bacon, diced
3/4 cup diced red onion
1 clove garlic, minced
2 cups heavy cream
3/4 cup thinly sliced scallions (about 8 scallions)
3/4 cup diced red pepper (about 1 pepper)
Kosher salt to taste
Freshly ground black pepper

Recipe




Preheat the oven to 350 degrees. Saut� the diced bacon over medium heat, using an ovenproof skillet. As the bacon begins to crisp, add the onion and garlic and cook briefly. Add one cup of the corn kernels, stir well, and place the skillet in the 350 degrees oven for 10 minutes to roast the corn. Remove from the oven and add the cream. Puree the mixture in a blender and return to clean saucepan. Add the remaining corn, scallions, and red pepper. Place the saucepan over medium heat and simmer until the creamed corn is thickened and reduced to about 3 cups, stirring to prevent scorching. This will take about 20 minutes. Season with salt and pepper.
Serves 4-6.