Homemade creamed corn is fast, easy and infinitely tastier than the canned kind, especially when it’s made with real cream, caramelized onions and bacon.
6 slices bacon, chopped
1 small onion, chopped
2 to 3 ears corn on the cob
1 to 2 kale leaves or mustard greens
½ cup heavy whipping cream
(or to taste)
Salt and pepper, to taste
In a large, heavy skillet set over medium-high heat, cook bacon until crisp. Remove from pan with a slotted spoon and set aside. Add onion to the drippings and cook until soft and starting to turn golden.
Meanwhile, cut kernels off the cobs of corn (hold each cob upright in the middle of a tube pan; slice downward so the kernels fall into the pan). Add kernels to the skillet along with the onions and cook for a few minutes while you chop the kale leaves, discarding the stems. Add kale and cook for a minute or two, until it wilts. Add the cream and cook for another few minutes, until cream bubbles and thickens slightly. Season with salt and pepper and stir the bacon back into the pan, leaving some to sprinkle on top. Serves 6.