Creamed Corn With Bacon

This homemade creamed corn with bacon transforms simple ingredients into a rich, velvety side dish that pairs perfectly with holiday meals or weeknight dinners. Sweet corn and smoky bacon create culinary magic in this beloved Midwestern classic.

5 from 1 vote

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Course: Side Dish

Cuisine: American, Midwestern

Keyword: Creamed Corn, Bacon, Comfort Food, Side Dish, Holiday Recipe

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 285kcal

Equipment

Large deep skillet
Mixing Bowl
Slotted Spoon

Ingredients

8 slices bacon chopped into small pieces
1/2 cup onion finely diced
4 cups fresh corn kernels from approximately 6 ears, or frozen corn, thawed
1 cup heavy cream substitute half-and-half for a lighter version
1/2 cup whole milk
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
2 tablespoons fresh chives chopped, for garnish

Instructions

Cook the chopped bacon in a large, deep skillet over medium heat until crispy and golden brown, about 5-7 minutes. Remove about 1/3 of the crispy bacon bits with a slotted spoon and set aside for garnishing later. Leave approximately 2 tablespoons of bacon grease in the pan and drain any excess.
Add the diced onion to the bacon grease and sauté until translucent and softened, about 3-4 minutes.
Incorporate your corn kernels into the skillet, stirring to coat them in the bacon-infused fat. If using fresh corn, cook for 5 minutes until slightly softened. For frozen corn, 3-4 minutes should suffice.
Whisk together the heavy cream, milk, and flour in a separate bowl until smooth. Pour this mixture into the skillet, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat.
Add the sugar, salt, and pepper to the simmering corn mixture. Continue cooking for 8-10 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
In the last minute of cooking, stir in the butter for added richness and sheen.
Transfer your creamed corn to a serving dish, garnish with the reserved bacon bits and freshly chopped chives. Serve immediately while hot and creamy.

Notes

For an extra layer of flavor, consider adding 1/4 teaspoon of smoked paprika or a dash of cayenne pepper for subtle heat.

Refrigerate leftovers in an airtight container for up to 3 days. When reheating, add a small amount of milk or cream to restore the silky texture.

For a healthier version, you can substitute turkey bacon, use evaporated milk instead of heavy cream, or reduce the bacon quantity and enhance with smoked paprika.

Nutrition

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