Smoky Creamed Corn with Bacon & Scallions

“It’s the little things in life that make us happy, like heavy cream, more butter, and bacon.” – Jamie Deen

The end of summer means that corn season is officially over, unless you count the dry mangled corn stalks people place outside of their doors for Halloween. Normally, I can eat corn once during the summer and be done with it. This year, I couldn’t seem to get enough of it, so I needed a to find a special way to enjoy that one last batch of corn I managed to scrounge up. The Ground Chipotle Chile in this recipe gives the corn a smoky flavor, without making it too spicy. After all, I’m a wimp when it comes to spice. I don’t mind a little spice tingle in my mouth, but when my throat and stomach catch on fire, ain’t no food worth that pain!

Ingredients:

Corn Kernels Cut from 6 Ears of Corn
1 Tablespoon Butter
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Ground Chipotle Chile
3 Strips of Cooked Thick-Cut Bacon, Finely Diced
1 Bunch of Chopped Scallion Greens
1/2 Cup Heavy Cream

Directions:

Melt butter in a saute pan, over medium-high heat.
Add corn, and saute for 5 minutes.
Add bacon and seasonings, saute for 5 minutes.
Add cream and scallions, sauté for 5 minutes.

Suggestions:

If you don’t have thick-cut bacon, use 5 strips of normal bacon instead.
Don’t have fresh corn handy? Replace it with a bag of frozen corn. Saute it in the butter for 10 minutes, instead of 5.

Improvements:

If you like a little more heat, add more Chile powder or chopped jalapeños.
Add a little bit of the grease from frying your bacon for added flavor. At this point, you already have butter, cream, and bacon; how much worse could it get?