Creamed Corn with Bacon and Leeks

Best Grain Side Dish. The combination of sweet corn and smoky bacon gives this uncomplicated dish sublime flavor. It's a delicious way to put fresh end-of-summer corn to use. --Recipe by Lorrie Hulston Corvin (August 2003)

Yield: 6 servings (serving size: 2/3 cup)

Ingredients

• 6  ears corn
• 2  cups  1% low-fat milk
• 1  tablespoon  cornstarch
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  slices bacon
• 1  cup  chopped leek

Preparation

Cut kernels from ears of corn to measure 3 cups. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides.

Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly. Sprinkle with the crumbled bacon just before serving.

Nutritional Information

Calories:

151 (27% from fat)

Fat:

4.6g (sat 1.7g,mono 1.9g,poly 0.8g)

Protein:

7g

Carbohydrate:

23.1g

Fiber:

2.4g

Cholesterol:

9mg

Iron:

0.8mg

Sodium:

325mg

Calcium:

111mg