Creamed Corn with Bacon

This easy creamed corn recipe with crispy bacon is comfort food at its finest and always disappears first at cookouts and holiday dinners. Whether you use fresh corn in summer or reach for frozen or canned during cooler months the result is always creamy rich and packed with smoky flavor from the bacon. Everything cooks up in one pot so you spend less time over the sink and more with your guests.

Every time I serve this at a gathering someone asks for the recipe. I started making it with fresh corn from my grandpa’s garden and now I often keep a stash of frozen so I can make this side anytime. The crispy bacon sprinkled on top never fails to win fans.

What You’ll Need

• Bacon: brings smoky crunch and can be thick or regular cut just look for a brand with lots of flavor
• Unsalted butter: controls the salt level and gets creamy without overpowering the other ingredients
• Flour: binds the sauce and helps it thicken smoothly try to use all-purpose for the best results
• Whole milk: creates a creamy base though heavy cream makes it extra luxurious
• Granulated sugar: adds just a gentle sweetness and keeps the flavors bright use refined instead of brown for pure taste
• Salt: boosts the natural flavor of the corn kosher salt is easy to control and tastes clean
• Black pepper: gives gentle heat freshly cracked is best for fragrance
• Red pepper flakes: add a whisper of spice keep them mild or swap for cayenne if you want more heat
• Parmesan cheese: should be freshly grated for the best melt and a nutty finish choose a wedge instead of pre-grated
• Corn: can be fresh frozen or canned look for plump firm kernels with a vibrant yellow color
• Cream cheese: gives the sauce its signature silkiness choose full-fat for the richest taste
• Parsley: finishes the dish with freshness or substitute with chopped chives for a gentle onion note

Step-by-Step Instructions

Cook the Bacon:

Cook diced bacon in a sturdy pot over medium heat until it is crisp and golden and the fat is rendered. Remove bacon with a slotted spoon and set aside but save one tablespoon of the bacon fat in the pot for extra flavor.

Make the Roux:

Add butter to the reserved bacon fat and let it melt fully. Sprinkle in flour and stir continually for at least two minutes forming a thick smooth paste that will thicken your sauce.

Whisk in the Milk:

Slowly pour milk into the pot whisking constantly so lumps do not form. Keep stirring over medium heat until the mixture starts to slightly bubble and thicken just enough to coat the back of a spoon.

Season the Sauce:

Add the sugar salt black pepper and red pepper flakes to your base. Stir thoroughly to combine and allow the mixture to simmer for another one or two minutes to bloom the seasonings.

Combine Corn Cream Cheese and Cheese:

Add half of the parmesan and half of the cooked bacon into the pot. Stir in all of the corn whether fresh frozen or canned and the cream cheese. Cook gently until the cream cheese is melted and everything is warmed through and well mixed.

Finish and Serve:

Remove the pot from the heat. Sprinkle the remaining parmesan and bacon over the top and finish with parsley or chives. Serve right from the pot while still warm and creamy.

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For me the best part of this dish is the combination of cream cheese and parmesan cheese. Their mingled flavors make the sauce luxuriously smooth and rich. My kids always try to sneak extra bacon on top and it instantly disappears at every big family dinner.

Storage and Freezing Tips

Store leftovers in an airtight container in the fridge for up to five days. To reheat just microwave until hot stirring halfway through or heat gently on the stovetop over medium heat. Creamed corn also freezes well for up to three months. Thaw overnight in the fridge or heat gently from frozen on the stove adding a splash of milk if you want to loosen the texture.

Ingredient Substitutions

If you are avoiding pork try using smoked turkey bacon for that signature note. Cornstarch can be swapped in for flour but use half as much for thickening. If you want a lighter dish low-fat cream cheese can be used but the sauce will be a bit less creamy. For extra tang stir in a spoonful of sour cream at the end.

Serving Suggestions

Creamed corn is right at home next to southern staples like fried chicken or barbecue. Spoon it over roasted potatoes or pair with steak pork or even a holiday roast. At our house it always sits next to fresh biscuits so everyone can swipe up every bit of sauce.

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Cultural and Seasonal Touch

Creamed corn is a beloved side in southern cuisine especially at family reunions and church suppers. In summer try it with each ear of sweet corn you can get and in colder months it is a cozy bowlful that brings back memories of big Sunday lunches around my grandmother’s table.

Frequently Asked Questions

→ Can I use frozen corn instead of fresh?

Absolutely. Frozen corn keeps its texture beautifully and is a convenient option for this creamy dish.

→ What can I use instead of bacon?

Feel free to skip bacon or substitute with pancetta, turkey bacon, or leave the dish vegetarian with extra herbs.

→ How do I make it thicker?

Let the corn mixture cool slightly off heat; it will thicken as it rests. You can also use a bit more flour or reduce the liquid slightly while cooking.

→ Can I prepare this in advance?

Yes, simply cook and cool completely, then store covered in the fridge. Reheat gently before serving for best texture.

→ What kind of cheese works best?

Freshly grated parmesan offers the best flavor and melts smoothly. For extra creaminess, use full-fat cream cheese.

→ How should I store leftovers?

Keep leftovers refrigerated in an airtight container for up to five days or freeze for up to three months.

→ Can I use canned corn if that's all I have?

You can, though the texture will be slightly softer. Be sure to drain well before adding to the pan.