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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Electric butter churn — artisan butter from cream in minutes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Electric butter churn — artisan butter from cream in minutes
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In a large skillet cook bacon over medium- high heat until crisp.
Transfer to a plate lined with paper towel. In a blender puree white corn with the chicken stock.
Strain thru a fine sift pressing with a wooden spoon to extract as much of the corn milk as possible, discard the solids. Heat the skillet with bacon drippings to medium -low and add the yellow kernels and the liquid from the white corn (it should be equal amount kernels and liquid).
Add some more chicken stock if needed. Season the corn mixture with salt and pepper and cook until creamy, stirring often, about 25to 30 minutes.
About 10 minutes before it is ready add the red bell pepper, jalapeno and lemon zest. Just before taking of the stove, mix in the cheese.
Serve warm or room temperature, crumble the bacon on top.