Creamed Corn with Bacon
This homemade creamed corn with crispy bacon is the perfect easy side dish recipe. This is always the biggest hit at any dinner and the first vegetable side dish to be finished.
Servings: 6
Equipment
Ingredients
- 8 slices Bacon (cooked)
- 1 lb Frozen Corn
- 2 Tablespoons Salted Butter
- 2 Tablespoons Red Onion (finely diced, optional)
- 2 Tablespoons Flour
- 12 ounces Heavy Cream
- 1 to 1 1/2 teaspoons Salt
- 1 Tablespoon Sugar
- 6 ounces (¾ cup) Cheddar or Colby Jack Cheese (freshly grated)
- 1 Jalapeno, finely diced (optional)
Instructions
- Start by cooking the frozen corn, according to package instructions. If using fresh corn, cook the corn and then cut it off of the cob. Make sure to drain off any extra liquid.
- While corn is cooking, cook bacon in a skillet or oven until perfectly crispy. If cooking in the oven, heat the oven to 400 degrees and cook for about 20 minutes. Set aside to drain on a paper towel-lined plate. Cut into small bite size pieces.
- In a large skillet, melt butter over medium-low heat. If using red onion, add it now and cook until tender, about 5-6 minutes. Remove from heat and stir in flour to make a paste. You want to have your ingredients all ready so you can quickly add them in. Stir in the corn and stir together to coat the corn.
- Add heavy cream, salt, and sugar. Place back on the medium-low heat and cook until it starts to thicken, about 10-14 minutes. May want to reduce to low heat. Stir often!
- Add the cheese, a small amount at a time, before adding more cheese to allow it to melt. Taste for seasonings and add more salt as needed. Add in half of the bacon, reserving the other half to sprinkle on the top of creamed corn.
- If you want to add a little more touch of sweetness, drizzle with some spicy hot honey.
Notes
Hint: if you are cooking the bacon in the oven, I suggest placing aluminum foil on the baking sheet to keep the bacon from sticking to the pan and for easy clean-up.
If using the jalapeno in the creamed corn, add the finely diced jalapeno in with the butter and red onion mixture.
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- Corn -- I would suggest using fresh corn or frozen corn for this recipe. Since frozen corn is picked at peak freshness, it is a great alternative to fresh corn and can be found year-round. I prefer to use white corn but you can use any type.
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- Flour -- helps to thicken the creamed corn. If you want this to be gluten-free, you can use cornstarch instead.
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- Red Onion -- this is optional but adds another depth of flavor.
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- Cheddar Cheese -- use your favorite type of cheddar cheese from mild to sharp or Colby Jack Cheese. You can use any type of cheese in this easy homemade creamed corn recipe.
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- Bacon -- everything is better with bacon! You can cook it in the oven or in a skillet until perfectly crispy. Add half of the bacon into the creamed corn and the rest for topping the cream corn.