This creamed corn recipe consists of corn kernels simmered in cream sauce, then topped with crispy bacon and fresh herbs. A classic side dish that’s easy enough to make on a busy weeknight, yet elegant enough to serve for a holiday meal.
When I’m entertaining, I often make a variety of delicious and festive side dishes such as bacon wrapped asparagus, candied carrots, sweet potato casserole, and of course, creamed corn. This is the best corn you’ll ever eat!
Creamed corn is a classic recipe for good reason – it’s simple to make, pairs perfectly with a variety of meat and seafood options, and the flavor is irresistible. My version incorporates smoky bacon which goes so well with the sweet corn.
How do you make creamed corn?
This dish starts with bacon, which is cooked until crisp then reserved for later use. Onions go into the pan, then a mix of flour and butter is added to form the base of the sauce. A combination of milk and cream is simmered until thickened, then the corn and seasonings are added to the pan. Let everything cook together, then add the bacon and a sprinkling of parsley on top of the creamy corn mixture. Serve and enjoy!
Tips for the best corn
- For your corn, use fresh or frozen kernels. I prefer not to use canned kernels as they contain added salt and can be mushy.
- To remove corn kernels from corn cobs, simply remove the husk of the corn. Take care to remove loose strands of corn silk. Hold the cob upright with your fingers at the top and with the bottom end (stem end) resting on a cutting board. With a sharp chef’s knife or paring knife cut downward away from your fingers. Try to follow the shape of the corn to cut at the bottom of each kernel so that you get individual cut kernels and not chunks of corn. After you move the knife down the side of the corn, rotate the corn and cut down again. Repeat until all the kernels are on the cutting board.
- You can make creamed corn up to one day in advance. Keep it in the refrigerator until you are ready to reheat it.
- This recipe does not freeze well because the milk and cream in the recipe may separate, which can affect the taste and texture of the dish.
How do you thicken creamed corn?
This dish is thickened by the starch in the corn, as well as the flour and butter mixture that forms the base of the sauce. If you prefer that your corn be even thicker, you can add an extra 2 teaspoons of flour to the melted butter.
Creamed corn variations
This creamed corn is a delicious, classic dish, but you can make some changes to incorporate other flavors.
- You can use different herbs such as thyme, chives or basil in the creamed corn or sprinkled on top.
- Feel free to use diced ham instead of bacon.
- Add some flavorful vegetables such as bell peppers or green chilies to the corn.
- For a cheesy version of this dish, add a little shredded parmesan or cheddar cheese.
Creamed corn is a classic side dish that adds flavor and creamy goodness to any meal. This recipe will help you make the most flavorful version of creamed corn which is enhanced by the smoky, savory bacon.
More side dish recipes to try
- 6 slices bacon diced
- 1/2 cup onion finely diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk whole milk works best
- 1 cup heavy cream
- 5 cups corn kernels frozen (thawed) or fresh
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons sugar
- 1 tablespoon chopped parsley
- Place the bacon in a large pan over medium high heat. Cook for 4-5 minutes or until crisp and browned, stirring constantly.
- Remove the bacon from the pan. Discard most of the grease from the pan, leaving 1 teaspoon in the pan.
- Add the onion and cook for 3-4 minutes or until softened.
- Melt the butter in the pan. Add the flour and whisk until smooth. Cook for 1 minute, whisking constantly.
- Gradually stir in the milk and cream. Bring to a simmer, stirring occasionally. Cook for 2-3 minutes or until slightly thickened.
- Add the corn, salt, pepper and sugar. Stir to combine.
- Cook for 5-7 minute until mixture is thickened.
- Top with bacon and parsley, then serve.