Sweet corn is one of the most glorious gifts of a Southern summer, and Creamed Skillet Corn is a perfect way to showcase this ingredient. While traditional recipes for creamed corn can be a bit heavy for hot July and August days, our lightened version trades heavy cream for pureed fresh corn and reduced-fat buttermilk and gets a punch of flavor from creamy goat cheese, bacon, and summer’s favorite herb—fresh basil.
Creamed Skillet Corn
2014-08-12 22:27:53
Yield: 4 to 6 servings
Ingredients
- 6 ears fresh corn, shucked and divided
- 2 teaspoons olive oil
- 1 cup reduced-fat buttermilk, divided
- 2 slices center-cut bacon, chopped
- 1 cup diced yellow onion
- 1 cup diced zucchini
- 1 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup chopped fresh basil
- 1⁄4 cup crumbled goat cheese
- Garnish: chopped fresh basil
Instructions
- Brush 3 ears of corn with olive oil. In a medium cast-iron skillet, cook over medium-high heat, turning occasionally until lightly charred on all sides, 4 to 5 minutes per side. Remove from heat, and let cool.
- Cut charred kernels from cobs, and place in a medium bowl. Reserve cobs. Cut kernels from remaining 3 ears, and place in the work bowl of a food processor. Reserve cobs. Add 1⁄2 cup buttermilk to food processor; pulse until smooth.
- Add puréed corn mixture to charred corn in bowl. Using a knife, scrape reserved corn cobs to extract pulp and milk. (See tip, page 9.) Stir into corn mixture. Set aside.
- In same skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon, and set aside. Reserve rendered bacon fat in skillet. Add onion, zucchini, salt, and pepper. Cook over medium heat, stirring occasionally, until tender, approximately 7 minutes.
- Add corn mixture and remaining 1⁄2 cup buttermilk to skillet, stirring to combine. Simmer until thickened, 4 to 5 minutes. Stir in basil; sprinkle with goat cheese and bacon. Garnish with basil, if desired.
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