Corn season is a favorite for many of us! Whether you are growing your own corn, picking some up from a local farmer’s market, or buying frozen corn from the supermarket, this recipe takes corn over the top!
I have been making cream corn this way for many years. It all started one year when we weren’t growing our own. I stopped at a local farm to purchase some from an elderly farmer. He asked me if I had ever made cream corn, and when I told him no, he shook his head and explained just how much I was missing out. He told me exactly how to do it, and explaining that bacon, heavy cream, sugar, butter, salt, and pepper were all absolute musts. I didn’t have bacon or heavy cream on hand, so when I left his farm I headed straight to the store to pick them up.
When I got home, I asked Donnie if he would cut a dozen ears of corn off the cob for me so I could make homemade cream corn. He didn’t hesitate because he’s always so sweet to cut the corn off for me.
That night, I made it for the first time. It was so easy to make that I nailed it the very first time, and every time after that!
Although that farmer is no longer with us, I was thankful I had the chance to stop back by his farm the following week for more corn, and to thank him for telling me how to make it. He grinned, shook his head yes, and said, “I figured you would like it.”
I have continued to make it the same way ever since, making sure there is plenty to freeze to get us through the winter.
If you’ve never made cream corn, I will say what the farmer said to me, you are missing out. I hope you have a chance to try this recipe. Although fresh corn is better, remember, frozen corn from the supermarket works too.
One more thing: if you don’t grow your own sweet corn, I hope you get a chance to try it someday. It’s easier than you might think!
Why You’ll Love This Bacon Creamed Corn
Straight from a farmer. This one came from a farmer who knew what he was talking about, and every ingredient he named is here for a reason.
Fresh or frozen corn – both work. Fresh summer corn is exceptionally tasty in this recipe, but frozen corn from the supermarket is a perfectly good substitute year round.
Bacon grease! That tablespoon left in the pan after frying the bacon is where a significant amount of flavor lives.
It freezes really well. Make a big batch during corn season and freeze it in portions. A well-stocked freezer is one of the most satisfying things about having a garden!
Goes with almost everything. Grilled chicken, pork chops, a holiday spread. Cream corn belongs on the table year round.
Ingredients
Bacon: Adds a smoky, salty richness.
Reserved bacon grease: A tablespoon left in the skillet after frying is where the flavor lives.
Butter: The combination of butter and bacon fat is what makes this cream corn taste the way it does.
Fresh corn (or frozen): Twelve ears cut off the cob, or roughly 6 to 8 cups of frozen corn from two 16 oz bags. If using frozen, thaw and drain well first so you don’t add extra water to the pan.
Heavy cream: Turns this from simple sautéed corn into a rich and creamy dish.
Sugar: Makes a real difference, especially if your corn isn’t at peak sweetness. Taste as you go and adjust to your preference.
Salt and pepper: Season to taste. Start with the recipe amounts and adjust from there. The bacon and bacon grease already add saltiness, so taste before adding more.
How to Make Bacon Creamed Corn
Start with the bacon. Fry it in a large skillet until crisp, then remove and set aside to crumble. Drain most of the grease, leaving about a tablespoon in the pan.
Melt the butter in with the bacon grease. Stir until combined. This is the flavor base that coats every kernel.
Add the corn and let it cook. Stir until everything is well coated, then cook for about 5 minutes, stirring occasionally, until the corn becomes moist and glossy. This is when it releases its natural sugars.
Season and add the bacon. Stir in the sugar, salt, and pepper, then fold in the crumbled bacon.
Add the cream and simmer. Pour in the heavy cream and stir until thoroughly mixed. Reduce to medium-low and simmer uncovered for 10 to 15 minutes, stirring often. As you stir, fold from the bottom of the pan upward; the juices and cream settle there and need to be brought back through to keep everything evenly coated and prevent scorching.
The cream corn is done when it has thickened slightly and looks rich, glossy, and golden. Taste and adjust salt, pepper, or sugar before serving.
How to Serve Bacon Creamed Corn
As a summer side dish alongside grilled chicken, pork chops, burgers, or ribs.
As part of a holiday spread at Thanksgiving, Christmas, or Easter. Cream corn holds its own alongside all the classics and is always one of the first things to disappear.
Straight from the pot on a quiet evening when the corn is at its peak. Sometimes the best meals are the simplest ones.
From the freezer in January. Warm it gently on the stove, stirring often, and it tastes like summer all over again.
Frequently Asked Questions
Can I use canned corn instead of fresh or frozen?
I don’t recommend it. The flavor and texture won’t be as good as fresh or frozen, and canned corn tends to hold more liquid which may result in a soupier dish. Fresh summer corn is always the first choice, with frozen as a close second.
Can I make this without bacon?
You can, though it does change the flavor profile significantly. Substitute a tablespoon of butter for the reserved bacon grease. The cream corn will still be good, just without the smoky, salty flavor the bacon brings. If you are making it without bacon, consider adding a pinch of smoked paprika to bring back some of that smokiness.
Creamed Corn
Equipment
- large bowl
- chef's knife
- Large skillet
- wooden spoon or spatula
Ingredients
- 8 slices bacon
- 1 Tbsp reserved bacon grease (from frying the bacon)
- 4 Tbsp unsalted butter (½ stick)
- 12 ears fresh corn (cut off the cob, or about 6 to 8 cups frozen corn (roughly two 16 oz bags) thawed and well drained)
- 2 cups heavy cream
- 2 Tbsp sugar
- 2 tsp salt
- ½ tsp pepper
Instructions
- Fry the bacon in a large skillet until crisp. Remove and set aside to crumble later. Drain the grease, leaving about 1 tablespoon in the skillet.
- Add the butter to the skillet with the reserved bacon grease and stir until the butter is fully melted and combined.
- Add the corn and stir until evenly coated in the butter and bacon grease. Cook, stirring occasionally, for about 5 minutes until the corn releases its natural sugars and becomes moist and glossy.
- Add the sugar, salt, and pepper and stir to incorporate. Add the crumbled bacon and stir again. Cook for about 2 more minutes.
- Pour in the heavy cream and stir until thoroughly mixed in.
- Simmer uncovered on medium-low heat for 10 to 15 minutes, stirring often. As you stir, fold from the bottom of the pan upward to keep the juices and cream evenly distributed and prevent scorching. The cream corn is done when it has thickened slightly and looks rich and glossy. Taste and adjust salt, pepper, or sugar before serving.
Notes
Make ahead:
- Make earlier in the day or the day before. The flavors deepen as it sits.
How to store:
- Let cool, then store in an airtight container in the refrigerator for up to 4 days.
How to reheat:
- Warm in a saucepan over low heat, stirring often, until heated through.
- Do not use high heat. The cream can separate if heated too quickly.
- Add a small splash of cream or broth if it has thickened too much during storage.
Freezing:
- Prepare as directed. Cool completely, then freeze in airtight freezer-safe containers or flat freezer bags for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Warm gently on the stove over low heat, stirring often until heated through.
- Add a small splash of cream or broth if it has thickened too much during storage.
Did You Make This Recipe?
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