Creamy Corn and Shrimp

Creamy Corn and Shrimp
Servings: 4 Prep 20 mins Cook 22 mins Grill 4 mins


  • 5 slices bacon, diced
  • 4 ears corn, kernels removed
  • 1 medium yellow onion, diced
  • 1 tablespoon all-purpose flour
  • 1 cup 1% milk
  • 1 tablespoon honey
  • 3 tablespoons snipped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 pounds shrimp, peeled and deveined

Make It

1. Heat grill to medium-high. Cook bacon in a large saute pan over medium heat for 8 to 10 minutes or until crisp. Remove with a slotted spoon; set aside.

2. In the same pan, remove all but 2 tablespoons of the bacon fat (compensate with olive oil to reach 2 tablespoons, if necessary). Add corn and onion. Cook over medium heat for 8 to 10 minutes, until softened. Add flour and cook 1 minute, stirring constantly. Stir in milk. Bring to a simmer; cook 1 minute. Turn off heat. Stir in honey, 2 tablespoons of the chives, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

3. Meanwhile, skewer shrimp. Coat with nonstick cooking spray and season with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Grill 2 minutes per side or until cooked through. Serve shrimp skewers over corn. Distribute remaining 1 tablespoon chives over each serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 402, Fat, total (g): 15, chol. (mg): 233, sat. fat (g): 4, carb. (g): 31, fiber (g): 3, pro. (g): 38, sodium (mg): 721, Percent Daily Values are based on a 2,000 calorie diet.