Creamed Corn with Smoky Bacon

This easy creamed corn is the side dish everyone asks for at barbecues and family dinners. Using just one pot, a handful of staple ingredients, and a crispy bacon topping, it delivers that comforting balance of creamy sweetness and smoky flavor in minutes. Whether you choose fresh, frozen, or canned corn, you get rich, velvety results every time.

I first whipped up this creamed corn on a rainy afternoon when my freezer was nearly empty except for frozen corn. Now it is a must-have at every holiday meal and often vanishes before the rest of dinner hits the table.

Ingredients

• Bacon: brings a smoky crunch and savory kick Make sure to choose thick cut slices for better texture and reserve a bit of the bacon fat to deepen the flavor
• Unsalted Butter: gives the sauce its silkiness Select a high-fat European style butter if you want even richer results
• Flour: acts as the thickener for that luxurious creamy sauce If you want to go gluten free swap for cornstarch and reduce the amount by half
• Whole Milk: adds richness and blends well with the cream cheese and parmesan Use heavy cream for an extra decadent sauce
• Granulated Sugar: enhances the natural corn sweetness Do not substitute with brown sugar as it adds unwanted caramel notes
• Salt: Kosher salt will give the best balance and clearer seasoning than table salt
• Black Pepper: Use freshly cracked pepper for an added burst of flavor
• Red Pepper Flakes: introduce gentle heat Cayenne works too but start with half as much
• Parmesan Cheese: freshly grated will melt in and provide cheesy depth Avoid pre-grated parmesan which can be dry or powdery
• Corn: choose frozen for crisp texture or fresh if in season Canned is fine in a pinch just drain well
• Cream Cheese: either full fat for maximum creaminess or low fat for a lighter version
• Parsley or chopped chives: for a fresh bright garnish

Step-by-Step Instructions

Cook the Bacon:

Start by cooking the bacon in a pot over medium heat until it is completely crisp Remove it and set aside Reserve one tablespoon of the bacon grease in the pot for added smokiness

Make the Roux:

Add the butter and flour to the hot pot Stir constantly for about two minutes to cook off any raw flour taste and achieve a pale gold color

Add the Milk:

Gradually whisk the milk into the flour butter mixture Make sure there are no lumps Continue whisking until the sauce begins to thicken and looks smooth

Season the Sauce:

Sprinkle in the sugar salt black pepper and red pepper flakes Stir well and let the sauce simmer for another two minutes to let the flavors meld

Mix in the Corn and Cheeses:

Add half of the parmesan and half of the bacon into the pot Toss in the corn and cream cheese Stir until everything is well combined and the corn is heated through

Finish and Serve:

Remove the pot from the heat Top the creamed corn with the remaining bacon and parmesan Sprinkle with parsley or chives Serve immediately for the best texture and enjoy

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Parmesan is my favorite part of this dish because it melts down into the sauce and boosts the umami. My family always gathers around the pot sneaking tastes before it even reaches the table.

Storage Tips

Let creamed corn cool completely before storing. Place it in an airtight container and refrigerate for up to five days. To reheat simply microwave in short intervals or warm gently on the stovetop adding a splash of milk to loosen if needed. For freezing scoop the cooled corn into freezer bags flatten for quick thawing and store for up to three months.

Ingredient Substitutions

If you need to skip the bacon swap in a teaspoon of smoked paprika for bonus flavor. For a vegetarian version use plant based butter and omit the bacon completely. For dairy free try using your favorite unsweetened non dairy milk and plant based cream cheese and parmesan. Cornstarch works as a thickener if flour is off the table use just half as much.

Serving Suggestions

This creamed corn pairs perfectly alongside grilled chicken steak or pulled pork. Spoon it over cornbread for a cozy twist or serve with crispy fried chicken for that classic southern spread. Leftovers also make a great topping for baked potatoes or a creamy base for chowders.

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Cultural Context

Creamed corn has roots in southern American cooking where corn is a celebrated staple crop. The mix of dairy and corn creates a dish that embodies both comfort and tradition. Adding bacon is a more recent twist that brings smoky punch and crispy contrast making it especially popular at modern family gatherings.

Commonly Asked Questions

→ What type of corn works best for this dish?

Frozen corn is ideal for texture, but fresh or canned can be used with slight adjustments in cooking time.

→ Can I make the dish without bacon?

Yes, omit the bacon or replace with smoked paprika for a meatless version while maintaining flavor.

→ How do I ensure a smooth, creamy texture?

Stir the flour and milk well to eliminate lumps, and let the cheese melt completely before serving.

→ What are good garnish options?

Fresh parsley or chives add color and freshness, while extra parmesan enhances richness.

→ How can I thicken the corn mixture?

Allow the dish to cool slightly after cooking; it thickens as it rests, or blend a portion for added creaminess.

→ Is it freezer-friendly?

Yes, let cool before freezing in airtight containers. Thaw overnight in the fridge or reheat gently from frozen.