Creamed Corn
A recipe passed down from a farmer who knew exactly what he was doing. Fresh corn cooked in butter and bacon grease with crispy crumbled bacon, a touch of sugar, and a generous pour of heavy cream. Simmered low and slow until rich, golden, and irresistible. Use fresh corn in summer, frozen year round. Make extra and put it in the freezer. You'll thank yourself in January.
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.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.