With the holidays approaching, I’m throwing caution to the wind. I use this corn recipe often as the base for some great dishes~very few things are as satisfying as pan seared scallops on top of creamed corn and bacon. It’s a real American favorite~corn from the native Americans, a great American cheese and the bacon (goes without saying). This simple dish will change your Thanksgiving table forever. Enjoy.
- 5 Ears of Fresh Corn
- 2 Ounces Bacon Lardons (Small Cubes Cut From Slab Bacon)
- 1 Chopped Shallot
- 2 Cloves Garlic
- 1 Tbsp. Butter
- ½ Cup Cream
- ¾ Cup Chicken Stock
- 2 Tbsp. Roux (For Thickening)
- ½ Tsp. Fresh Thyme
- Pinch Cayenne
- ½ Cup Vermont White Cheddar Cheese
- Salt/Pepper to Taste
- Two Scallions Sliced
Cut the kernels from 3 ears of corn and place in a mixing bowl. Scrape the cobs with a spoon to get all the milky corn pulp. Take the remaining two ears of corn and grate on a box grater over the mixing bowl.
Cook the bacon in a skillet until brown~drain. Remove all but a tablespoon of bacon fat from the skillet. Add the butter to the pan, add the shallot and cook on medium heat until translucent (don’t brown). Add the garlic and cook for a few seconds (until you get the nice aroma of the garlic). Add the corn, thyme and cook slowly until the corn is tender (about 5 minutes). Add the cream, chicken stock and cayenne and cook for a minute or two. Add the cheese, salt/pepper (if necessary). Thicken with the roux. If the mixture is too thick add a little more chicken stock, too thin add a little more roux. Cook on a low heat for a minute or two. Place on a serving dish and garnish with the bacon lardons and then scallions.
- 8 Tbsp.Butter
- 8 Tbsp. All Purpose Flour
Melt butter in small pan, add flour and cook on low heat for 2/3 minutes~keep stirring or whisking. Do not let the roux brown. We want a white or blonde roux for this recipe.