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

Cook Time 20

Total Time 35

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.

Video

Notes

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.

Nutrition