Creamed Corn with Bacon
User Reviews
5
Creamed Corn with Bacon
Description
This Creamed Corn with Bacon starts by cooking corn (frozen or fresh) and draining any excess liquid. Bacon is crisped either in a skillet or oven, then chopped into bite-sized pieces. Butter is melted and optionally sautéed with finely diced red onion and jalapeño for subtle heat. Flour is stirred in to form a roux that thickens the mixture when combined with cream, salt, and sugar.
The corn is added to this base and simmered until thickened. Grated cheddar or Colby Jack cheese is incorporated gradually until melted, adding richness and flavor. Half of the bacon is mixed in, with the rest reserved as topping. This process results in a creamy, slightly sweet, and savory dish with contrasting textures from the creamy corn and crunchy bacon.
This preparation serves well as a comforting side dish accompanying various meals and can be served warm. Using frozen corn is a practical choice without sacrificing taste due to its peak freshness at freezing.
Adjustments like substituting cornstarch for flour can accommodate dietary needs. The addition of jalapeño and red onion is optional but recommended for enhanced flavor.
Ingredients
- 8 lices Bacon (cooked)
- 1 lb corn frozen
- 2 Tablespoons butter salted
- 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 cheese freshly grated, or Colby Jack cheese
- 1 jalapeño optional, finely diced
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
- Use aluminum foil on the baking sheet when cooking bacon in the oven for easier cleanup.
- Add finely diced jalapeño with the butter and onion for subtle heat if desired.
- Frozen corn is a good alternative to fresh corn, picked at peak freshness and available year-round.
- To thicken the creamed corn while keeping it gluten-free, substitute cornstarch for flour.
- Red onion is optional but adds extra flavor depth to the dish.
- Use your preferred type of cheddar or Colby Jack cheese, from mild to sharp varieties.
- Incorporate half the cooked bacon into the creamed corn and reserve the rest to sprinkle on top before serving.
User Reviews
Overall Rating
5
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