Creamed Corn
This Creamed Corn recipe is an absolute favorite! It’s loaded with sweet corn, crispy bacon, and tossed in the most delicious Parmesan cream sauce. It’s the perfect balance of sweet, smoky, and savory.
Nutrition Facts
Ingredients
Instructions
Dice the bacon and onion before starting.
Add olive oil to a large (10 or 12-inch) pan and set to medium heat. Add diced bacon and onion. Cook 5–7 minutes, stirring occasionally at first and more frequently at the end, until bacon is browned and onions are tender. (Bacon won’t brown much more past this point, so fully cook it here).
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Note 1: Packaged grated Parmesan (in the can) is very salty and won’t melt as nicely in this recipe. I highly recommend grating a block of Parmesan cheese on a fine grater for ultra-fine cheese shreds.
Note 2: Depending on how salty the bacon and Parmesan are, you may want less (or more) salt. Add gradually, tasting, until flavors come to life!
Note 3: Add sugar slowly and to taste. The amount you add can vary, depending on how sweet the corn you are using is.
Note 4: If the sauce thickens too much (on the heat too long), you may need to add another splash of milk to loosen the sauce. (Add slowly—we don’t want corn drowning in cream, but rather nicely creamed in an even ratio of corn to sauce).
Storage: Transfer the cooled creamed corn to an airtight container and refrigerate. They will last for 3 to 5 days.
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