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Cooking Light Creamed Corn with Leeks and Bacon

(recipe, Katie Hickey)


This recipe is light and delicious with fresh sweet corn.


  1. 3 ears corn
  2. 1 cup 1% milk
  3. ½ Tbsp. cornstarch
  4. ½ tsp. sugar
  5. ¼ tsp. salt
  6. ⅛ tsp. pepper
  7. 2 slices bacon
  8. ½ cup chopped leek
  9. chopped chives, for garnish


  1. Cut kernels off cob. Scrape milk out of cob with dull side of blade. Place ½ of corn kernels into food processor along with milk, cornstarch, sugar, salt and pepper. Puree until smooth.
  2. Cook bacon on stove until crisp. Remove bacon from pan. Pour off all but ½ tsp drippings (to be healthy, you can switch to another pan completely ans add pam spray or a little olive oil).
  3. Add leeks to pan and cook about 2 minutes until soft. Add the puree and the rest of the corn. Bring to a boil. Reduce heat and simmer until thick, about 3 minutes, stirring constantly. Top with crumbled bacon and chives.