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Spicy Creamed Corn with Bacon & Scallion

Source of Recipe

Cook's Illustrated: America's Test Kitchen


Recipe Introduction

If you don't have shallots, use one small red onion instead. Serves 4 •When removing the corn from the cob, the knife usually cuts open the kernels, releasing (and wasting) the sweet "milk" inside and leaving part of the kernel behind. You can "milk" the cob by scraping the back of the knife up and down each side and adding the resulting milk to the kernels. •Briefly sautéing the corn brings out its fresh flavors and makes it easy to blend with other ingredients, like bacon and scallions. •It's impossible to know exactly how sweet corn is until you get it home. If the corn isn't as sweet as you'd like, add 1 to 2 teaspoons of sugar to the skillet with the corn.

List of Ingredients

6 slices bacon , chopped
3 medium shallots , minced
5 medium ears corn , prepared according to photos (about 3 cups kernels)
2/3 cup heavy cream
Pinch cayenne pepper
2 medium scallions , sliced thin


Recipe

Cook bacon in large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet. Add shallots and cook until soft, about 2 minutes.

Add corn and cook until deep yellow and softened, about 2 minutes. Add cream and cayenne pepper and cook until reduced and thickened, about 2 minutes. Toss in scallions and bacon and season with salt and pepper to taste.

Serve.