Creamed Corn with Leeks and Bacon

Food-wise, I'm of the opinion that there are very few dishes that can't be improved by the addition of bacon; with the possible exception of a few dessert items, and even then I've found some very credible recipes for bacon ice cream, bacon candy, and even bacon cupcakes, although I'm not sure I want to go there.

Let's face it, very few foods have achieved the cult status of the humble strips of pork belly that we've come to love for breakfast, lunch and dinner. There are entire websites devoted to that particular cut of the pig, bacon blogs galore, and more bacon flavored products, some more dubious than others, than you can possibly imagine, or want. There's a bacon chocolate bar, bacon breath mints,

bacon lip balm,

and gummy bacon strips.

Cocktail time? Have yourself a bacon martini.

Or if you really want to go whole hog, pun absolutely intended, check out this link to a heart attack on a platter recipe for bacon cheese roll.

If you want your BLT with the flavor, but not the fat, of the B, try Baconnaise, whose web site proudly proclaims, "everything should taste like bacon." I couldn't agree more.

Although it's hard to improve on the flavor of fresh summer corn, which just may be my favorite "vegetable", adding a little bacon can definitely take it over the top. This recipe for fresh creamed corn with bacon and leeks is one of my summertime specialties, and you should know if I'm going to the trouble of actually cutting corn off the cob, (a messy and often thankless task), it has to be really, really good. There are some cute little devices which claim to make the task easier. This smiley face corn zipper for instance, which works pretty well, but I'm still just as happy using a nice, sharp paring knife. Another option might be using fresh frozen corn. I haven't tried it, but I'm betting it would work just fine in a pinch or when the fresh stuff is out of season. But then, what's the fun in that?


FRESH CREAMED CORN WITH BACON AND LEEKS

6 to 8 ears fresh corn (about 6 cups)
1 1/2 cups milk
1 tablespoon cornstarch
1 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound bacon
1 1/2 cups chopped leek (about 2 leeks)

Cut kernels from and scrape ears of corn. (Or use 6 cups fresh frozen corn)

Place half the corn (about 3 cups) in blender or food processor with milk, cornstarch, sugar, salt and pepper. Process until smooth. Set aside.

Cook bacon in a large nonstick or cast-iron skillet until crisp. Remove bacon and drain. Drain drippings leaving about 1 tablespoon in pan.

Add leeks and cook about 3 minutes, stirring constantly. Add pureed corn mixture and the remaining corn to pan. Bring to boil.

Reduce heat and simmer for about 20 minutes until slightly thickened. (If mixture gets too thick before the corn is done add a little more milk.)

Crumble bacon and sprinkle on top before serving. Serves 6. (Unless you like it as much as I do, in which case, it serves 4!)

NOTE: The original version of this recipe came from Cooking Light magazine and calls for 2% milk and only 4 slices of bacon. I've made it using 2% milk and can't tell the difference. However, bacon being bacon, 4 slices just won't do!