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