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.
- 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.
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