I was totally inspired by this lunch-lady-dude on Next Food Network Star when he made maple bacon creamed corn to top with a crab cake. I wish it were time for local fresh corn, but we’re not quite there yet. Instead, this is the snazziest freezer-side-dish ever.
We grilled some chicken to serve over this sweet and smokey creamed corn. I couldn’t believe it…the little one gobbled almost a whole chicken thigh! He tends to choose the fruits/veggies/carbs over chicken but we just keep serving it. He had some regular corn and some of this maple bacon creamed corn.
The creamed corn took the same amount of time to cook as the chicken. Perfect!
2 slices of bacon
1/2 yellow onion
2 tablespoons butter
2 1/2 cups corn
3 tablesoons of water
1/3 cup milk or cream
2 tbs maple syrup
Pan fry the bacon.
While the bacon is cooking, chop the onion and add the onion pieces and butter to a heavy pan over medium-high heat. Let the onions cook until soft & translucent ~8 minutes.
Add in the corn (mine was frozen), the water, syrup, and the milk.
Bring to a simmer and cook for about 5-10 minutes.
If using frozen corn, remove about 1/3 – 1/2 and blend or food process it a little bit. Break it down a bit without totally obliterating it. Fresh corn will likely break down a bit on is own.
Add that back in, stir, and then add in the crispy bacon.
Stir while cooking another minute or two. Serve and enjoy!
I loved the sweet maple-y bacon flavors with spiced grilled chicken. It was a quick & unusual side dish for us with some pretty easy grilled chicken thighs. I like a new thing to go with something hands-off/no-stress/straightforward other foods. It would have been ideal to have a sharp & peppery arugula salad with this, but this was what we could make happen. This family dinner outside was glorious.