About a month ago, my dad celebrated his birthday by going to Lawry's in Beverly Hills for old-school prime rib and other fixings, and he mentioned that he really enjoyed their creamed corn. Cruising the internet for Thanksgiving recipe ideas, I came across a recipe for creamed corn with peppers, onions, and bacon, and I KNEW I had to make it for my dad! I messed with the recipe a little bit to make it even more flavorful, and the result was the most beautiful creamed corn, which ended up being everyone's favorite dish on Thanksgiving! It's like Xzibit showed up and pimped my creamed corn. If you have a little time, you HAVE to make this. If you can, make the creamed corn without the bacon the day before, and let it sit in the fridge to let the flavors meld, then warm it up the next day and add the crispy bacon on top. Vegetarians can skip the bacon and still be happy. I made the creamed corn the day before to save time on Thanksgiving, and the fact that it sat in the fridge overnight just helped make it even better. The best thing about this recipe might be that every ingredient is available year-round, and it would probably be just as great at a barbecue as it is on Thanksgiving. And with Christmas just around the corner, this creamed corn with red and green peppers would make a great Christmas dinner side. I will definitely be making this again soon, and I hope you try it!
Ingredients:
8 ears of yellow corn
1/3 cup chopped anaheim pepper
1/3 cup chopped red bell pepper
1 jalapeño pepper, chopped
1 sweet onion
8 slices of bacon
1 8oz package of cream cheese
1/2 cup half and half or cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon sugar
Remove the husks and corn silk from the corn cobs. Using a sharp knife, shave the corn from the cob as close to the core as you can. Fair warning: corn is not always cooperative! Some corn kernels have a mind of their own and will jump out all over the counter, floor, and into your face. Keep your broom close by. The first cut into the corn cob is a little harder, but the rest of them go smoother if you shave half-inch sections off at a time.
After you've got your corn kernels, chop the peppers, removing the seeds and white flesh. I suppose the jalapeño is optional, but it adds a really good smoky flavor, and with the seeds removed it isn't really spicy. Next, chop the onion so that the pieces are the same size as the peppers. In a large pot, melt 2 tablespoons of butter and add the onions and peppers.
Add a light dusting of salt and sautee for 2 minutes, then add the corn. You may need to sautee everything in two large pots or pans because there's so much corn that all of it might not touch the surface of one pan. I started out in one pot and ended up cooking half of it in another large pan.
While your veggies are cooking, cook your bacon until it's dry and crispy, then drain and pat dry. After about 10 minutes, when the onions and peppers are tender, cut your cream cheese into chunks and add all of it to the corn. Stir the corn and melt the cream cheese down, adding your half and half.
When the cream cheese has melted, add 1 tablespoon of sugar, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Be sure to taste it to make sure the salt and sugar are right. Lastly, chop up your precious, precious bacon. Put your creamed corn into a serving dish and top it with the chopped bacon, then see if you can stop yourself from eating the entire thing in one sitting. You probably can't, but your attempt at self-control is noble.
Serves 6-8
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