Creamed Corn with Bacon and Chipotle
Indulge in the smoky, savory, and slightly spicy flavors of Creamed Corn with Bacon and Chipotle—a luxurious twist on a classic side dish. Fresh, juicy corn kernels are sautéed with buttery shallots and garlic, then simmered in velvety heavy cream infused with fiery chipotle peppers and adobo sauce. As if that weren't tempting enough, crispy bacon crumbles are folded in for a rich, salty crunch, while a hint of sugar balances the heat and enhances the natural sweetness of the corn. Perfect for summer barbecues or holiday feasts, this crowd-pleasing dish is ready in just 35 minutes and can be garnished with fresh cilantro for a touch of brightness. Add this creamy, smoky, and irresistibly bold recipe to your table, and watch it disappear! Keywords: creamed corn recipe, bacon and chipotle corn, creamy corn with dairy and spices, side dish recipe, smoky sweet corn recipe.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 4 cups (from about 5-6 ears of corn) fresh corn kernels
- 1 cup heavy cream
- 1 pepper, finely chopped chipotle peppers in adobo
- 1 tablespoon adobo sauce
- 1 teaspoon sugar
- 1 teaspoon (or to taste) kosher salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
In a large skillet, cook the bacon over medium heat until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate to drain and crumble once cool. Reserve 1 tablespoon of the bacon drippings in the skillet and discard the rest.
Add the butter to the skillet with the reserved bacon drippings and melt over medium heat.
Stir in the chopped shallot and cook until softened, about 2-3 minutes. Add the minced garlic and sauté for an additional 30 seconds, or until fragrant.
Add the corn kernels to the skillet and cook, stirring occasionally, for 5-6 minutes or until the corn becomes tender and slightly golden in spots.
Pour in the heavy cream, bring the mixture to a gentle simmer, and reduce the heat to medium-low.
Stir in the finely chopped chipotle pepper, adobo sauce, sugar, kosher salt, and ground black pepper. Simmer the mixture for 5 minutes, stirring occasionally, until the cream thickens slightly and coats the corn.
Remove the skillet from heat. Stir in the crumbled bacon and chopped cilantro, if using. Adjust seasoning with additional salt or pepper, if needed.
Serve the creamed corn warm as a side dish, and garnish with extra cilantro if desired.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 27.6 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1622 mg | 35% | |
*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.
