Creamed Corn with Lime
I made this as a veggie side for Easter Dinner. Corn is one of my Dad's favorite vegetables. And he loved this recipe.
Olive Oil (for drizzling)
1/4 pound thick-cut bacon (cut into lardons)
1 cup Yellow Onion (minced)
2 cloves Garlic (minced)
Salt and Pepper
3 cans Corn
2 cups Veggie Broth
Zest of 1 Lime
2 tablespoons Unsalted Butter
1/2 cup Sour Cream or Greek Yogurt
1/2 cup fresh Cilantro (finely chopped)
Heat a large saucepan over medium heat and drizzle with Olive Oil.
Add the Bacon and cook.
Stirring as needed, until crisp and the fat is rendered about 10 minutes.
Add the Onions, Garlic, and a pinch of Salt and cook until the Onions have softened.
Add the Corn, Lime Zest, and Veggie Stock.
Bring to a simmer and cook until the mixture thickens and reduces 12-15 minutes.
Remove the pan from heat and stir in the Butter, Sour Cream, and Cilantro.
Taste and season with Salt and Pepper.