When I’m entertaining for Thanksgiving, I often make a variety of delicious and festive side dish recipes such as crispy brussels sprouts, cranberry salad, bacon wrapped asparagus, candied carrots, sweet potato casserole with marshmallows, and of course, creamed corn. This is the best corn you’ll ever eat! Creamed corn is a classic recipe for good reason – it’s simple to make, pairs perfectly with a variety of meat and seafood options, and the flavor is irresistible. My version incorporates smoky bacon which goes so well with the sweet corn.
Creamed Corn Ingredients
To make this recipe, you will need bacon, onion, butter, all purpose flour, milk, heavy cream, corn kernels, kosher salt, black pepper, sugar and parsley.
How Do You Make Creamed Corn?
Place the bacon in a pan or large skillet, and cook it until it is crispy. Remove the bacon from the pan and reserve it for later use. Discard most of the grease from the pan. Add the onion, and cook until it is soft. Next, melt the butter in the pan. Add the flour and whisk everything together. Stir in the milk and cream, whisking as you go. Let the mixture simmer until it starts to thicken. Add the corn, salt, pepper and sugar, then simmer some more. Sprinkle the bacon and parsley over the top, then serve and enjoy.
Tips For The Best Corn
For your corn, use fresh corn or frozen corn kernels. I prefer not to use canned kernels as they contain added salt and can be mushy in texture. To remove corn kernels from corn cobs, simply remove the husk of the corn. Take care to remove loose strands of the corn silk. Hold the cob upright with your fingers at the top with the bottom end (stem end) resting on a cutting board. With a sharp chef’s knife or paring knife cut downward away from your fingers. Try to follow the shape of the corn to cut at the bottom of each kernel so that you get individual cut kernels and not chunks of corn. After you move the knife down the side of the corn, rotate the corn and cut down again. Repeat until all the kernels are on the cutting board. You can make creamed corn up to one day in advance. Keep it in the fridge until you are ready to reheat it. Reheat on the stove top over low heat, then add the bacon and parsley right before you serve it. This recipe does not freeze well because the milk and cream in the recipe may separate, which can affect the taste and texture of the dish. Simmer the creamy sauce over medium heat so that it does not curdle. Serve your corn alongside main course options such as chicken madeira, turkey meatloaf and Instant Pot pork chops.
Flavor Variations
This creamed corn is a delicious, classic dish, but you can make some changes to incorporate other flavors.
Herbs & Spices: Swap out the parsley for chives, green onions, basil or dill. You can also add seasonings such as cayenne pepper, garlic powder, onion powder or smoked paprika. Protein: Feel free to use diced ham, pancetta or prosciutto instead of bacon. Veggies: Add some flavorful vegetables such as bell peppers or green chilies to the corn. Cheese: For a cheesy version of this dish, stir in up to 1/3 cup of shredded parmesan cheese or cheddar cheese.
Homemade creamed corn is a classic side dish that adds flavor and creamy goodness to any meal. This recipe will help you make the most flavorful version of creamed corn which is enhanced by the smoky, savory bacon.
Creamed Corn Video
