Description
This stovetop creamed corn recipe combines the rich flavors of bacon, fresh aromatics, and a creamy blend of corn and cheeses to create a comforting and flavorful side dish perfect for any meal.
Ingredients
Scale
Main Ingredients
- 8 strips thick cut bacon, optional (recommended)
- 3 garlic cloves, minced
- 1 shallot, minced
- 3 10-oz packages frozen corn kernels, thawed
- 2 tablespoons unsalted butter
- 1 cup half and half
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- Dash of cayenne pepper
- Chopped parsley, optional for garnish
Blended Corn Mixture
- 1 1/2 cups frozen thawed corn kernels (from above packages)
- 1 cup half and half
- 4 oz cream cheese, cubed and very soft
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon flour
Instructions
- Blend Corn: Remove 1 1/2 cups of corn from the thawed packages and add to a blender along with 1 cup half and half, 4 oz softened cream cheese, 1/4 cup grated Parmesan cheese, and 1 tablespoon flour. Blend until the mixture is completely smooth, then set aside.
- Cook Bacon: In a large saucepan over medium heat, cook the bacon strips until they are crisp. Remove the bacon and place on a paper towel-lined plate to drain excess grease.
- Sauté Aromatics: Pour off all but 2 tablespoons of the bacon grease from the pan. Add 2 tablespoons unsalted butter to the pan and melt over medium heat. Add the minced shallot and sauté for 2 minutes until softened, then add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook Corn: Add the remaining corn kernels, 1 cup half and half, 1 tablespoon sugar, 1 teaspoon salt, 1/4 teaspoon each of dried rosemary, dried thyme, paprika, pepper, and a dash of cayenne pepper to the saucepan. Stir to combine and cook for 4 minutes over medium heat, allowing the flavors to meld.
- Add Blended Corn: Pour in the blended corn mixture into the saucepan and stir well to incorporate. Cook for 2-3 minutes, stirring occasionally, until the creamed corn thickens to your desired consistency. If the mixture becomes too thick, stir in a little additional milk or half and half to loosen it.
- Season and Serve: Taste and adjust seasoning with additional salt, pepper, or cayenne pepper if needed. Garnish the creamed corn with crumbled crispy bacon and chopped parsley if desired. Serve warm.
Notes
- If you prefer to omit the bacon, increase the butter to 3 tablespoons to maintain richness.
- Use fresh corn kernels if available for a sweeter and fresher flavor.
- Adjust cayenne pepper according to your desired spice level or omit for a mild version.
- For a thinner consistency, add more half and half or milk when cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
