The Capital Grille Creamed Corn With Smoked Bacon

The Capital Grille Restaurant Copycat Recipe

2 slices thick bacon, cooked and chopped
1 tablespoon bacon fat (from the cooked bacon)
4 ears of yellow corn
1 tablespoon unsalted butter
2/3 cup heavy cream
4 teaspoons granulated sugar
pinch of salt
1/2 tablespoon all-purpose flour
1/4 cup water

Cook the bacon until crispy in a large saute pan over medium heat. Reserve 1 tablespoon of the bacon fat and chop the cooked bacon into small pieces. Slice all of the corn from the cobs using a sharp knife.

Wipe out the saute pan you used to cook the bacon and place it over medium/high heat. Add the bacon fat and the butter. When the butter has melted, add the corn to the pan along with the bacon, cream, sugar, and salt. Stir the flour into the water in a small bowl and add the solution to the corn. Cook for 4 to 6 minutes or until the cream has thickened and the corn is cooked but still a little firm, stirring often. Pour the creamed corn into a dish and serve immediately.

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