Creamed Corn Recipe

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 with marshmallows, 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 in texture.
• To remove corn kernels from corn cobs, simply remove the husk of the corn. Take care to remove loose strands of the corn silk. Hold the cob upright with your fingers at the top 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. Reheat on the stove top over low heat, then add the bacon and parsley right before you serve 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.

• Herbs: Swap out the parsley for chives, green onions, basil or dill.
• Protein: Feel free to use diced ham, pancetta or prosciutto instead of bacon.
• Veggies: Add some flavorful vegetables such as bell peppers or green chilies to the corn.
• Cheese: For a cheesy version of this dish, stir in up to 1/3 cup of 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

• Roasted Cherry Tomatoes
• Fried Corn
• Broccoli Casserole
• Green Beans Almondine
• Bacon Mac and Cheese

Creamed Corn Video

5 from 19 votes

Creamed Corn

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AuthorSara Welch

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.

Time

Prep Time15 minutes minutes

Cook Time20 minutes minutes

Total Time35 minutes minutes

Course Side Dish

Cuisine American

Serves 8

Ingredients 

1x2x3x

• ▢ 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

Instructions 

• 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.

Nutrition

Calories: 310kcal | Carbohydrates: 24g | Protein: 7g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 568mg | Potassium: 251mg | Fiber: 2g | Sugar: 6g | Vitamin A: 620IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

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This post was published on September 17, 2019, and was updated on October 21, 2020 with new content.