Creamed Corn with Bacon
Indulge in the ultimate comfort food with this Creamed Corn with Bacon recipe, where sweet, tender corn kernels meet a luscious cream sauce infused with crispy, smoky bacon. This irresistibly rich dish combines fresh corn cooked to golden perfection in rendered bacon grease, folded into a velvety roux made with butter, milk, and heavy cream. A touch of garlic powder and sugar enhances the natural sweetness of the corn, while crispy bacon bits add a savory, textural contrast. Ready in just 30 minutes, this crowd-pleaser is perfect as a side dish for barbecues, holiday dinners, or any meal that calls for a touch of indulgence. Garnish with green onions for a vibrant finish, and watch this dish steal the spotlight at your table.
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Recipe Information
Ingredients
- 4 cups fresh corn kernels (about 4-5 ears of corn)
- 6 slices bacon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon granulated sugar
- 0.5 teaspoon garlic powder
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions (optional, for garnish)
Instructions
Begin by trimming and cutting the bacon slices into small pieces (about 1/2-inch wide).
In a large skillet or saute pan, cook the bacon over medium heat until crispy, 7-8 minutes. Transfer the cooked bacon to a plate lined with paper towels, leaving the rendered bacon grease in the pan.
Add the fresh corn kernels to the skillet with the bacon grease, and cook over medium heat for 4-5 minutes, stirring occasionally, until the kernels begin to soften and turn golden. Remove the corn from the pan and set aside.
Reduce the heat to medium-low and melt the butter in the same skillet. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a light roux.
Slowly pour in the milk, whisking continuously to avoid lumps. Then add the heavy cream, whisking until smooth. Allow the mixture to simmer gently for 3-4 minutes until it begins to thicken.
Stir in the sugar, garlic powder, salt, and black pepper, mixing well to combine.
Return the cooked corn to the skillet, folding it into the creamy sauce. Continue cooking for another 5 minutes, stirring occasionally, until the corn is fully tender and evenly coated.
Add the crispy bacon back into the skillet, reserving a small amount for garnishing if desired. Stir to combine.
Taste and adjust seasoning if necessary. Remove from heat.
Garnish the creamed corn with reserved bacon pieces and chopped green onions, if using, before serving warm.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 84.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 353 mg | 27% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3288 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
