Creamed Corn with Bacon

close up shot of corn with bacon in bowl with spoon

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.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Servings: servings

Author: Mary Younkin

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.

Notes

I typically cook bacon in the oven, however, that isn't a requirement for this recipe. Feel free to cook the bacon using whichever method you like best.

Nutrition