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Creamed Corn and Crispy Bacon

William Meppem

Creamed Corn and Crispy Bacon recipe, brought to you by MiNDFOOD.

Creamed Corn and Crispy Bacon

Fresh corn kernels are plump, juicy and perfect for combining into a creamed mixture with fresh herbs. Serve with crispy bacon and toast for a tasty Sunday brunch.

Serves 4

40g butter

1 small brown onion, 
finely chopped

4 cobs of corn, kernels removed

½ cup light thickened cream

salt and white pepper

⅓ cup flat leaf parsley, roughly chopped (optional)

olive oil cooking spray

8 slices sourdough bread

250g bacon, rind removed, 
cut into long strips

1. Heat butter in a saucepan over medium heat until melted. Add onion and cook for 3 minutes or until soft. Add corn and ½ cup water. Cook, stirring occasionally, for 10 minutes or until tender. Add cream and simmer for 4 minutes or until mixture thickens. Pulse in food processor until just broken up. Season with salt and pepper. Stir through parsley.

2. Heat a chargrill over a medium-high heat. Spray bread with olive oil. Chargrill slices 
of bread on each side for 
2-3 minutes or until golden.

3. Preheat a grill on high. Thread strips of bacon onto metal skewers. Cook under 
grill for 5 minutes or until golden and crisp. Spoon creamed corn into small individual bowls or glasses and place onto each serving plate. Serve with bacon and chargrilled bread on the side.

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