Cajun Creamed Corn

Cajun Creamed Corn

(8 servings)

Ingredients:

6 ears Fresh Sweet Corn, shucked

3 slices Thick-cut Bacon, chopped

1 tbsp. Salted Butter

1½ tbsp.  All-Purpose Flour

1 cup Milk

¼ cup Heavy Cream

5 oz. Sharp Cheddar Cheese, shredded

1 tbsp. Cajun Seasoning

¼ tsp. Nutmeg (fresh grated or ground)

1 cup Baby Arugula, loosely packed

2 Green Onions (green only), sliced

Directions:

On a pre-heated medium-high grill, cook corn until tender and slightly charred (about 10 minutes).  Leave them uncovered and turn occasionally.  Remove and let cool to handle and cut kernels off the cobs.  In a large skillet, cook bacon over medium heat until crisp.  Remove to a paper towel lined plate to cool.  Add butter to skillet and bacon drippings.  Add flour, and cook, whisking constantly, 1 minute.  Gradually add milk and cream, whisking constantly, until mixture boils and thickens (about 5 minutes).  Remove from heat and add in cheese slowly, stirring constantly to melt.  Whisk in Cajun seasoning and nutmeg before returning skillet to the heat.  Cook 1-2 minutes to blend and then add corn and bacon back into mixture.  Reduce heat to medium-low and cook, stirring often, for 4-5 minutes.  Remove from heat and add in arugula folding in until wilted.  Scrape into a serving dish and sprinkle with the sliced green onions and serve.

Notes:              Recipe calls for salted butter.  If you only have unsalted butter, just add ¼ tsp. salt to mixture.           

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