GoProvidence.com and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Today on Small Bites, Executive Chef Matt Haist from The Capital Grille shows us how to make one of their most popular side dishes: Creamed Sweet Corn. This isn't just your regular creamed corn — it could almost be a meal in itself. Check out the video and recipe below and stay tuned for more recipes to come.
CREAMED SWEET CORN
- 4 cups fresh corn kernels, divided use
- 26 ounces heavy cream, divided use
- 2 ounces applewood smoked bacon
- 2 ounces Vidalia onion, chopped
- 1 ounce butter
- 1/4 teaspoon kosher salt
- Chives for garnish
Remove corn from cob with a sharp knife or mandolin.
Puree 3/4 of a cup of corn with 1/3 of a cup of cream.
In a medium skillet, render bacon fat. Once bacon is brown, remove it and sauté onions in bacon fat until they're translucent.
Add the remainder of the corn to a hot skillet and sauté 2 minutes.
Add the cream corn puree to a skillet and simmer another 2 minutes.
Add bacon, butter and kosher salt. Cook until rich and smooth, about 1 minute.
Place in serving dish and garnish with chopped chives.
Makes 4 servings.
