Creamed Corn with Bacon (Printer-Friendly)
Corn, bacon, and cheese combine in a creamy skillet dish that's easy to make with fresh or frozen corn.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
200 g bacon, thick cut, diced
02 -
40 g unsalted butter
03 -
25 g plain flour
04 -
350 ml whole milk
05 -
10 g granulated sugar
06 -
4 g kosher salt
07 -
1 g freshly cracked black pepper
08 -
0.5 g red pepper flakes
09 -
60 g freshly grated parmesan cheese
10 -
600 g corn kernels, fresh, frozen, or drained canned
11 -
100 g cream cheese, full-fat preferred
12 -
8 g fresh parsley, chopped
# Steps to Prepare:
01 -
In a large pot over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pot.
02 -
Add butter to the reserved bacon fat in the pot. Once melted, sprinkle in the flour and stir constantly for 2 minutes until the mixture is pale and bubbling.
03 -
Gradually whisk in the milk, ensuring the mixture is smooth and free of lumps. Continue to cook, whisking, until slightly thickened, about 2 minutes.
04 -
Stir in granulated sugar, kosher salt, black pepper, and red pepper flakes. Simmer for another 1 to 2 minutes to blend flavors.
05 -
Add half of the grated parmesan and half of the cooked bacon to the pot. Stir in corn kernels and cream cheese. Cook for 4–5 minutes, stirring, until the mixture is creamy and the corn is heated through.
06 -
Remove from heat. Top with remaining bacon and parmesan cheese. Garnish with chopped parsley just before serving.
# Extra Cooking Tips:
01 -
Reserve bacon fat to substitute for butter for deeper smoky flavor.
02 -
Let creamed corn rest for 10 minutes to allow the mixture to thicken naturally before serving.
03 -
For a smoother texture, blend a portion of the corn and stir it back in.