Caribbean Creamed Corn, a Really Unusual Side Dish
The recipe which serves eight and only one pan is used!
- 1 medium onion chopped (make the pieces in any size you prefer)
- 8 slices of bacon
- 3 cans whole kernel corn, drained (size 14-15 ounce cans)
- 2 cups heavy cream
- 1 tablespoon Caribbean spice (can be Caribbean jerk spice)
- 1 teaspoon black pepper
- 1/4 cup cornstarch
Fry the bacon in a deep heavy skillet until brown and crisp. Saute the onion in the bacon fat. Add the corn and cream (but reserving 1/4 cup of the cream). Add the spice, pepper, and the bacon which has been broken into small pieces. Cook, stirring occasionally. Mix the cornstarch in the cream that has been reserved. Add this to the corn mixture and stir constantly until thick and the cornstarch cooked.
Stages of cooking the items
The Caribbean Corn is very rich so it was served with roasted chicken, salad, homemade rolls, and orange slices.
We enjoy this dish so much that we have not experimented but imagine that a Jamaican spice instead of the Caribbean would also make for a tasty dish.
This dish would also be good with grilled meats. It is spicy and we enjoy it with the orange slices, melon slices, fresh pineapple, or other similar fruits.
Hope you enjoy it!!