6 ears fresh corn
2 cups 1% low-fat milk
1 tablespoon cornstarch
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 slices bacon
1 cup chopped leek
1. Using the dull side of a knife blade, cut kernels from ears of corn to measure 3 cups.
2. Scrape milk and remaining pulp from cobs into a bowl.
3. Place 1 ½ cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process corn mixture until smooth.
4. Cook bacon in a cast-iron or heavy nonstick skillet over medium heat until crisp.
5. Remove bacon from pan; reserve 1 teaspoon drippings in pan. Crumble bacon. Add leek to pan; cook 2 minutes, stirring constantly.
6. Add pureed corn mixture and 1 ½ cups corn kernels to skillet. Bring to a boil. Reduce heat; simmer 3 minutes or until slightly thick. Sprinkle with bacon just before serving.
This is one of my favorite recipes for corn. It is so creamy and delicious! The leeks add a very mild, onion-like flavor, but is so delicate it actually elevates the flavor of the corn. The edible portions of the leek are the white base of the leaves above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.