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Abe and Louie's Creamed Corn with Applewood Smoked Bacon
Recipes
Abe and Louie's Creamed Corn with Applewood Smoked Bacon
4 servings
40 minutes total

Ingredients

For béchamel
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 ⅓ cups milk
  • ⅓ cup half-and-half
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
For corn
  • 4 slices applewood smoked bacon, diced
  • 2 tablespoon shallots, finely chopped
  • 4 ears fresh yellow corn, husks & silks removed
  • ½ teaspoon kosher salt
  • 4 tablespoons panko bread crumbs

Steps

    1. Prepare béchamel. Preheat medium saucepan over medium; add butter and melt. Add flour and whisk to form a roux. Cook 3 minutes, whisking often (do not let brown). Slowly whisk in milk and half-and-half; bring to a simmer. Continue cooking 5 more minutes, stirring frequently. Stir in salt and pepper; keep warm.
    2. Prepare corn. Preheat oven to 400°F; preheat large sauté pan over medium. Add bacon to pan and cook 8–10 minutes until crisp. Remove bacon and all but 2 tablespoon bacon drippings from pan.
    3. Add shallots to pan and cook 3–4 minutes or until softened. Remove kernels from cob. Add corn to shallots and cook until soft and lightly browned. Add bacon and 1 cup béchamel sauce; simmer until hot. Transfer corn mixture to an oven-safe casserole (or baking) dish. Sprinkle with bread crumbs. Bake until golden brown, about 8-10 minutes. Serve immediately.

Amount per ¼ recipe serving: Calories 280, Total Fat 16g, Sat Fat 8g, Trans Fat 0g, Chol 40mg, Sodium 690mg, Total Carb 29g, Fiber 2g, Sugars 9g, Protein 10g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 6%