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Creamed Corn and Crispy Bacon

Creamed Corn and Crispy Bacon

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.

Creamed Corn and Crispy Bacon

Creamed Corn and Crispy Bacon

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


How to make this Creamed Corn and Crispy Bacon:

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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