Recipe
Side Dish
Creamed Corn
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 medium ears corn, shucked | ||
| 2 tbsp. Hy-Vee butter, divided | ||
| ¼ c. chopped red bell pepper | ||
| ¼ c. chopped red onion | ||
| 2 thick slices Hy-Vee bacon, crisp-cooked, drained and crumbled | ||
| ¾ c. heavy cream | ||
| ¼ tsp. kosher salt | ||
| ⅛ tsp. Hy-Vee black pepper | ||
| ⅛ tsp. cayenne pepper | ||
| 2 tbsp. chopped chives |
Directions
- 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 facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 80mg
- Sodium: 220mg
- Total Carbohydrates: 17g
- Protein: 5g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 30%
0%
Iron 2%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2014.