Creamed Corn

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.

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 310kcal

Author Sara Welch

Ingredients

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.

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