Creamed Corn with Smoky Bacon (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
150 g thick-cut bacon, diced
02 -
30 g unsalted butter
03 -
20 g plain flour
04 -
360 ml whole milk
05 -
1 tablespoon granulated sugar
06 -
0.5 teaspoon kosher salt
07 -
0.25 teaspoon freshly ground black pepper
08 -
0.25 teaspoon red pepper flakes
09 -
60 g freshly grated parmesan cheese, divided
10 -
600 g sweetcorn kernels (fresh, frozen or drained canned)
11 -
100 g full-fat cream cheese, cubed
12 -
1 tablespoon chopped fresh parsley, for garnish
# Step-by-Step Directions:
01 -
In a large pot over medium heat, fry the diced bacon until crisp. Transfer bacon to paper towels, reserving 1 tablespoon of bacon fat in the pot.
02 -
Add unsalted butter to the reserved bacon fat. Stir in the flour and cook, whisking constantly, for 2 minutes to remove the raw flour taste.
03 -
Gradually pour in the whole milk while whisking until smooth. Continue stirring until the mixture slightly thickens.
04 -
Add granulated sugar, kosher salt, black pepper, and red pepper flakes. Stir well and simmer for 1–2 minutes.
05 -
Stir in half of the grated parmesan cheese and half of the cooked bacon. Add corn kernels and cream cheese. Continue mixing until cream cheese is fully melted and the mixture is heated through.
06 -
Remove from heat. Top with remaining parmesan and bacon. Garnish with chopped parsley before serving.
# Helpful Notes:
01 -
For a smokier result, substitute all butter with reserved bacon fat after cooking the bacon.
02 -
If using fresh corn, sauté it for 3–4 minutes with bacon before proceeding.
03 -
Corn mixture thickens as it cools; remove from heat and let stand 10 minutes for a thicker consistency.
04 -
For an ultra-creamy texture, blend 120–240 ml of the finished corn and stir it back into the dish.
05 -
Cooled leftovers store well in an airtight container in the refrigerator for up to 5 days.