The Culinary Works

The last of the corn is making its final late summer appearance at the Farmer's Market! I usually either grill my fresh corn or saute it with zucchini, bacon, grape tomatoes and basil, sort of my standard go to recipes. After doing this for several weeks of Farmers Market trips, I wanted something new.

When I was a kid, I loved creamed corn. Of course we always had it from the can but the thought of that now doesn't really sit so well in my quest for fresh, local and whenever possible, organic food. So I did some creamed corn recipe gawking on the internet, combined a couple of the recipes to come up with this version. It passed the "super good" test with my sweetie. I am planning on using my leftovers in either risotto or polenta with left over roast chicken.

End of Summer Creamed Corn

Makes enough for 2-3 generous servings with leftovers.

4 ears of corn, corn removed from corn

• 2 slices bacon or pancetta, chopped
• 1 tbs butter
• 1/4 onion, diced
• 1/2 red bell pepper, diced
• 1 sprig rosemary
• 1/2 cup heavy cream
• 1/4 tsp salt, 1/8 tsp black pepper
• dash cayenne pepper
• 1 tbs sugar to taste
• 2 tbs cornmeal or polenta

1. Saute bacon in large pan until crispy. Remove from pan and reserve 1 tbs bacon fat in pan, add butter.
   
2. Over medium heat add onion, pepper and rosemary and saute until onion is translucent. Add in corn and saute for 3-5 minutes.
   
3. Add heavy cream, salt, pepper, cayenne. Stir in sugar and cornmeal. Add bacon to pan. Cook over low heat for 5 minutes or until thickened and bubbly.
   
4. Remove rosemary sprig and season to taste with additional salt and pepper if needed.
   
5. Serve while hot.