3 Reviews
You must be logged in to post a review.
Homemade creamed corn jazzed up with poblano peppers and bacon.
Over medium heat, saute bacon until crisp about 10 minutes, stirring frequently. Drain all but a little of the grease (About 1 Tablespoon). Add in poblano pieces and stir and cook until tender, about 5 minutes.
Cut corn off cob with knife into a bowl. Using the back of the knife, scrape down the cobs on all sides to remove as much pulp and corn “milk” and pulp as possible into same bowl. Add all of this into the pan with bacon, fat and peppers. Saute about 5 minutes more. Add in cream, salt and pepper and let corn cook in bubbling cream another 5-7 minutes (on low simmer). Serve warm.
3 Comments
Leave a Comment
You must be logged in to post a comment.
dishinanddishes on 7.26.2011
Thank you ladies! I’m so glad you enjoyed it!
fruitcakesinthekitchen on 7.25.2011
I’ve made cream corn from scratch, and it was excellent. But when I say this has poblano peppers in it I knew I had to try it! And kaygetupandgo is right, making fresh cream corn is nothing like canned.
kaygetupandgo on 7.18.2011
This corn dish is great. We had it with chicken last night and my husband ate 3/4 of the creamed corn. It’s nothing like canned; a great side dish for a BBQ.