Creamed Corn with Bacon and Blue Cheese
Why This Recipe Works
Many creamed corn recipes suggest boiling the corn, cutting the cooked kernels off the cob, and mixing them with a cream sauce. But this technique loses most of the corn’s flavor to the cooking water. Instead we suggest removing the kernels first, then simmering them in the cream. To get the thick, spoonable texture we wanted in our creamed corn recipe, we scraped the used cobs to collect as much pulp and “milk” as possible, and we took a grater to a couple of the raw, fresh ears. By grating some of the raw kernels off the cob, we released more of the corn’s natural thickener.