Creole-Style Sautéed Corn

Creole Sauteed Sweet Corn

Thanks to all of you who made nice comments to me about our First Year’s Birthday / Anniversary and the recipes featured for that celebration. My waistline will take a bit of time to recuperate from them — but it was worth it!

Now, back to business, as they say. This year is starting with a great Creole recipe. You will remember that we’ve talked about the difference between Cajun (usually very hot and spicy) and Creole (layers of flavor but not spicy). This is a Creole recipe that you can ‘kick up notches” if you want by adding more hot sauce, or adding spicy peppers. Me? I like it as it is and not take away from the sweetness and creaminess of the corn.

I guess it reminds me of one of the few soups I really liked as a kid … corn soup … and one day in winter, I’ll tell you about that one!

Anyway, this is easy, designed for 2 but easily increased for more. It’s particularly good right now while fresh corn is so plentiful and tasty. While it can be made with frozen, it really isn’t quite as good.

So start husking that corn, cutting the kernels and scraping that milk! Huh? Just read the recipe! And enjoy it!

Creole-Style Sautéed Corn

  • 2 slices bacon, finely chopped
  • 1/2 small green bell pepper, seeded & finely chopped
  • 3 scallions; white parts minced & green parts thinly sliced
  • 1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
  • 1 small garlic clove,  minced
  • 2 ears fresh corn, husk & silk removed, kernels cut into a bowl from the cob and corn milk reserved (see Tip from the Toque below)
  • 1/2 tsp. hot sauce (more if you like it hotter)
  • salt & pepper to taste

Cook the chopped bacon over medium heat in a 10″ non-stick skillet (or a cast iron skillet well sprayed with non-stick coating). Bacon should be crisp and will take about 8 minutes. Keep an eye on it that it doesn’t burn. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to drain. reserving bacon fat in the pan. Return the skillet to the stove and set to medium heat. Add bell pepper and the white parts of the scallions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the thyme and garlic and cook about 30 seconds until you can just smell the garlic.

Add the corn kernels and corn milk to the skillet and cook until tender and lightly browned, about 5 to  minutes. Remove from the heat and stir in the reserved bacon, scallion greens and hot sauce. Season to taste with salt and pepper and serve immediately.

Serves 2

Note: If fresh corn is not in season, you can use frozen. Do not defrost it; use 1-1/2 cups of the frozen and proceed as above. It won’t be as creamy but it will still be good.


Tip from the Toque: Once you cut the kernels off the corn by cutting vertically from the pointed tip to the based with a sharp knife, take a table knife (NOT serrated) and scrape the cob again, from the tip to the base on all sides. That will bring down the remaining milk and any loose corn that didn’t get cut away.

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