I’m back from vacation, you guys, and it stinks. Big time.
Not only am I barely coping with the fact that summer is OVER (I know, we technically still have two weeks left), but I’m back to the grind today after a glorious two weeks off. Sigh. Also, can we just talk about (I know we have before) how hard long weekends make the week? I love having that extra day off, but it totally throws me off for the rest of the week. Today totally feels like Monday. And Mondays are no fun.
While I am not quite ready for the pumpkin spice lattes and apple everything, I always look forward to the beginning of fall. My woe-is-me attitude about summer ending will only last for another couple days. And then, I’ll be all over the fall. I’ve got a fall family photo shoot on the books for October, three new pumpkin recipes I’ll be testing out for you guys soon, and we’re heading to the first Eagles game of the season this upcoming weekend. And before I know it, all I’ll want is buffalo chicken everything. Brace yourselves. Fall is upon us.
But until then, I’m holding onto summer with every last fiber in my being. Mostly by eating all the summer foods as long as I can.
Which brings me to today’s recipe: creamed corn. And bear with me as I make this bold proclamation: this is the ONLY (read: THE BEST) creamed corn recipe you will ever need for the rest of time. Seriously. It is perfect.
Part of what makes this creamed corn recipe so perfect is the fact that it’s so simple. It involves a very limited ingredients list: butter, the sweetest summer corn ever, crispy bacon, onions and garlic, scallions, and cream. Just a smidge to make it all come together. I, for one, am NOT a fan of creamed corn recipes that are loaded up with canned corn and cream. No way. I’d rather eat mushrooms, and that’s really saying something.
This is the only creamed corn recipe I’ll ever make. For the rest of my life. And it’s the most perfect way I can come up with to send off summer in style. I’m savoring every kernel of corn before it’s gone (along with every juicy heirloom tomato I can get my paws on).
I’m not the only one who loves this easy side dish. My husband inhales it (I often double the recipe for just the two of us – yes, really), and he swears I’ve ruined all other corn dishes for him. He eats the leftovers for breakfast if I let him. I’ve been making this for a couple summers now, and Dan looks forward to it all year long.
I also served this creamed corn to my dad, who is really a corn purist (he only eats it off the cob with a little butter and S&P), and he just about lost his oh-so-skeptical mind over how good it was. He went back for second and third helpings. I believe he used the word “fabulous” to describe it. Yes, my father says that word with gusto. And I love him for it.
Do yourself a big favor and get your hands on some of the fleeting summer corn. Make this immediately. Share or hoard it. I won’t judge either way.
Long live summer (until next week, that is).
- 6 ears of corn
- 4 slices of bacon, diced
- 2 tablespoons butter
- 1 onion, finely diced
- Pinch of red pepper flakes
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 cup heavy cream
- Salt and pepper, to taste
- 4 scallions, diced
- Remove the husks and silk from the corn. Cut the kernels off the cobs.
- Meanwhile, crisp the bacon in a large skillet. Drain and reserve.
- To the drippings, add the butter and the diced onion. Cook over medium heat until soft and translucent. Add the red pepper flakes, garlic, and the corn and cook for 5 minutes more. Season, to taste, with sugar, salt, and pepper.
- Slowly incorporate the cream and stir to combine. Cook for another 5 minutes, or until the mixture is thickened and creamy. Serve garnished with the reserved bacon and diced scallions.