Sweet and rich with the slightest bit of crunch from the salty bacon and the corn, this creamed corn is an elevated twist on the classic side dish.
Creamed Corn with Bacon
Fresh corn is a seasonal favorite ingredient of mine. Tossed into salads, served on the cob, or in our favorite cowboy caviar, the season for fresh sweet corn is never long enough.
That being said frozen corn makes for many amazingly simple and delicious side dishes. It can also be served hot or cold and works in the slow cooker, on the stovetop, and in the oven.
Stovetop Creamed Corn with Bacon comes together in less than 15 minutes. The frozen kernels heat quickly when stirred into the creamy sauce made from onion sauteed in butter, flour, cream, and milk with just a sprinkling of sugar too.
So often, easy creamed corn is made using canned cream style corn. While that is okay. I really appreciate the richness and flavor you can get from making a quick sauce from scratch.
The rich cream sauce is lightly seasoned with salt and pepper but the dish gets its distinct flavor from frozen corn and crumbled, crispy bacon. The classic dish comes together in one pan on the stovetop.
To keep things easy, I like to prep the bacon in the oven. You could certainly make it stove top but a few minutes in a pan in the oven is even easier and keeps the splatters contained.
To make this recipe, you’ll need these ingredients:
- bacon cooked and crumbled
- onion
- butter
- frozen corn kernels
- heavy cream
- salt
- pepper
- granulated sugar
- whole milk
- flour
- fresh Italian parsley
Cream Corn Stovetop
- In a large skillet over medium heat, melt 1 tablespoon of butter and add the onion. Cook, while stirring frequently, for about 3 minutes, until it begins to soften.
- Add the corn, salt, pepper, and sugar. Cook for an additional 2 minutes. Add the cream and continue cooking for 2 more minutes.
- Whisk together the milk and flour, and stir into the corn mixture. Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat. Stir in the remaining butter, bacon, and parsley. Taste and adjust salt and pepper, as needed. Serve warm.
Frozen Creamed Corn
Creamy, cheesy, frozen or fresh corn is one of the best side dishes because it is so easy and delicious and bonus, the whole family usually likes it.
Frozen corn works fantastic in easy creamed corn. Sweet and rich with the slightest bit of crunch from the corn, creamed corn is easy enough to enjoy any time of the year.
Crockpot creamed corn made from scratch with frozen corn is a buttery, sweet and savory treat perfect for weeknights or special occasions.
Crisp sweet corn is cooked in butter with a squeeze of lime and then transformed with cream and a dash of cayenne. Words fail me to describe just how mouthwateringly delicious this fresh creamed corn is, my friends.
Just a bit of cream combines with Parmesan cheese to make a rich, delicious sauce for a cheesy corn side dish. The nuttiness of the fresh parmesan along with the sweetness of fresh sweet corn will have you going back for seconds.
Creamed Corn with Bacon
Ingredients
- 4 slices of bacon cooked and crumbled
- 1 small onion chopped into ¼-inch pieces, about ¾ cup worth
- 3 tablespoons butter divided
- 36 ounces frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons granulated sugar
- 1 cup whole milk
- 3 tablespoons flour
- 2 tablespoons fresh Italian parsley chopped
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of butter and add the onion. Cook, while stirring frequently, for about 3 minutes, until it begins to soften.
- Add the corn, salt, pepper, and sugar. Cook for an additional 2 minutes. Add the cream and continue cooking for 2 more minutes.
- Whisk together the milk and flour, and stir into the corn mixture. Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
- Remove from heat. Stir in the remaining butter, bacon, and parsley. Taste and adjust salt and pepper, as needed. Serve warm.
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