Creamed Corn with Bacon
For the longest, I didn’t really understand why creamed corn was a thing. But then, I opted for the cheesy corn as a side at Jack Stack BBQ in Kansas City & it was so. freaking. delicious. This recipe is my take on cream corn, inspired by what the folks at Jack Stack are whipping up. It’s so good, it sits next to the turkey & mashed potatoes on Thanksgiving.
Did I mention bacon?
That’s how every good recipe starts. While the bacon crisps, chop the pepper & onion to just about the same size as a kernel of corn.
After crisping the bacon, drain most of the grease from the pan, leaving the fond (those are the tasty brown bits). Toss in the peppers, onions, & corn and sauté until soft.
Reduce the heat and add the cream cheese & milk. Stir until well combined. Add in green onions and salt & pepper to taste.
Top with crispy bacon pieces & enjoy!
- 24 oz corn
- 1 medium red bell pepper
- 8 oz bacon
- 2 tbsp chopped green onion
- 6 oz cream cheese
- 1/2 medium red onion
- 1/4 cup milk
- kosher salt
- ground black pepper
- Cook bacon in a large pan until crispy. Set aside and drain pan, leaving the fond and some of the bacon fat.
- While the bacon cooks, dice the onion and bell pepper.
- Add the corn, bell pepper, and onion to the pan. Cook over medium high heat for about 8 minutes or until the vegetables are soft.
- Reduce heat and add cream cheese and milk. Mix until the cheese is melted then stir in the chopped green onions and salt & pepper to taste.
- Move the mixture to a serving dish & top with the crispy bacon.
