This one-pot creamed corn recipe with smokey crumbled bacon and spicy red pepper flakes is an easy weeknight side you'll love.
Prep Time5 minutesminutes
Cook Time20 minutesminutes
Total Time25 minutesminutes
Ingredients
6bacon strips, chopped
3tablespoonsunsalted butter
⅓cupall-purpose flour
2 ½cupswhole milk
3tablespoonsgranulated sugar, optional
1teaspoonsalt
1teaspoonfreshly cracked black pepper
½teaspooncrushed red pepper flakes
½cupfreshly grated parmesan cheese, divided
5cupsfrozen corn, or 4 cans corn, drained
2ozcream cheese
Fresh parsley, optional garnish
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Instructions
Place a dutch oven or large pot over medium-high heat. Add bacon and cook, stirring often, until crispy. Remove bacon from pan and set aside. Drain off grease, reserving 1 tablespoons of bacon grease in the pan.
Add the butter and stir until melted. Whisk in the flour, stirring constantly and cook for 2 minutes.
Pour the milk in slowly, whisking constantly. Stir in the sugar, salt, pepper and crushed red pepper flakes.
Bring mixture to a simmer and then add in 1⁄4 cup parmesan cheese, corn, cream cheese and half of the cooked bacon. Stir to combine and cook for 4 to 5 minutes, until everything is warmed and well combined.
Remove from heat and top with remaining parmesan cheese, bacon and fresh parsley. Serve immediately.
Notes
Storage: Refrigerate the cooled leftovers in an airtight container for up to 5 days. To reheat it, pop it into the microwave for up to a minute, until warmed through. You can also heat it in a small pot over medium heat for 6 to 8 minutes.Freeze: Transfer the cooled creamed corn to a freezer-friendly bag or container and freeze for up to 3 months. For best results, let it thaw overnight and then reheat it as usual.Bacon Fat: Swap all of the butter for the leftover bacon fat in the pot after cooking. It’ll give your corn lots of smokiness.Thicken: When you’re not sure whether your corn has thickened enough, remove it from the heat and let it cool for about 10 minutes. It’ll thicken more as it cools and you’ll be able to decide whether you want to place it back on the stove or not.Fresh Corn: If you use fresh corn, cook it with the bacon for 3 to 4 minutes, just until it softens a little. Remove it from the pot and set it aside. Add the corn back in later when the recipe calls for corn to be added.Blend: Process 1/2 to 1 cup of the creamed corn and stir it into the mixture for a creamier, smoother texture.