Passion for Pork

Bacon Truffle Creamed Corn

Bacon Truffle Creamed Corn

Chef Paul Shufelt
Lux Steakhouse, Edmonton


  • 4 oz (115 g) side bacon, julienne
  • 4 fresh corn cobs, kernels only (or 3 cups frozen kernel corn, partially thawed)
  • 1 Tbsp (15 mL) minced shallots
  • 1 tsp (5 mL) minced garlic
  • 1 Tbsp (15 mL) chopped fresh thyme
  • 1 Tbsp (15 mL) butter
  • ¼ cup (60 mL) chicken or vegetable stock
  • 1 cup (250 mL) heavy cream
  • 2 Tbsp (30 mL) truffle oil
    Salt and pepper, to taste


In a medium pot, sauté the bacon on medium-high heat, until cooked but not crispy.
Add the minced shallots and garlic and sauté until translucent.
Add the corn and sauté. Deglaze quickly with the stock, then allow to reduce.
Add the heavy cream and simmer until the corn is softened, 7 – 8 minutes.
Finish the dish with the butter, thyme, truffle oil and seasoning; cook for one minute and serve.

Cooking Time: 15 Minutes
Total Time: 15 Minutes

Approximately 4-6 Servings

Tags: bacon | corn | cream | side dish | truffles |