Creamed corn with bacon

We had this as a side dish for Christmas Eve. It's my family tradition to have tamales and green chili soup on Christmas Eve. Matt and I were watching the Food Network and saw this recipe & Matt said wow, that looks good, so I surprised him and made it to go along with our tamales. This corn was really good. Next time I will cut back on the lime and cilantro though. It was a little over powering. I still think nothing beats the Rudy's like cream corn in a previous post, but if you were making Mexican food this corn would be a perfect addition to the menu.

Creamed Corn with Bacon

Recipe courtesy Michael Symon

Prep Time:
25 min
Inactive Prep Time:
--
Cook Time:
55 min


Serves:
4 to 6 servings as a side dish

Ingredients
Corncob stock:

* 5 shucked ears corn (kernels removed and reserved*)
* 1 bay leaf
* 2 cloves garlic
* 1/2 onion peeled and quartered
* 1 tablespoon whole coriander seed
* 1 teaspoon salt
* 2 quarts water

Corn saute:

* 1 teaspoon extra-virgin olive oil
* 1/4 pound thick-cut bacon cut into lardoons
* 1 cup diced yellow onion
* 1 clove garlic minced
* *Reserved corn kernels
* 1 teaspoon salt
* 2 cups reserved corncob stock
* 1/2 cup creme fraiche
* 1 tablespoon butter
* 1/2 cup freshly chopped cilantro leaves
* 1 lime, zested

For the stock:
Directions

Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
To finish the corn:

Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.