Creamed Corn

Print Print Recipe | Full | 4x6 | 3x5

Serves 4 (about 1/2 cup each).
Source:

All you need:

3 medium ears corn, shucked
2 tbsp Hy-Vee butter, divided
1/4 c. chopped red bell pepper
1/4 c. chopped red onion
2 thick slices Hy-Vee bacon, crisp-cooked, drained and crumbled
3/4 c. heavy cream
1/4 tsp kosher salt
1/8 tsp Hy-Vee black pepper
1/8 tsp cayenne pepper
2 tbsp chopped chives

All you do:

Remove corn from cob using a corn grater or knife, to yield approximately 2 cups. Set aside.
In a sauté pan, heat 1 tablespoon butter over medium heat. When butter begins to foam, add red pepper and onion. Cook and stir until onion is tender.
Add corn and bacon. Continue cooking until corn is tender.
Add cream, salt, black pepper and cayenne. Cook and stir until cream has reduced and is slightly thickened, about 3 minutes. Stir in chives and remaining butter. Serve immediately.


Nutrition information per serving:
Calories: 300
Carbohydrate: 17g
Cholesterol: 80mg
Dietary Fiber: 2g
Fat: 25g
Protein: 5g
Saturated Fat: 15g
Sodium: 220mg
Sugar: 6g
Trans fats: 0.5g

Daily nutritional values:
25% vitamin A
30% vitamin C
4% calcium
2% iron