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Stovetop Bacon Creamed Corn
The BEST ever homemade creamed corn! The absolute perfect side dish for all! So creamy, so velvety, so amazing.
Hold, please, while I faceplant myself into this pool of the creamiest creamed corn ever, smothered with all the crispy bacon one can want.
It’s absolute perfection. And it’s the only side dish I truly care about during the holidays.
That’s why I rush over to the creamed corn to serve myself before anyone else can get to it – mainly because I always like to steal all the bacon bits on top. It’s pure gold.
I’m a genius, I know. Because it’s all about strategizing this holiday season. Nothing else.
Stovetop Bacon Creamed Corn
The BEST ever homemade creamed corn! The absolute perfect side dish for all! So creamy, so velvety, so amazing.
Ingredients
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 tablespoons all-purpose flour
- 2 ΒΌ cups half and half
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper, to taste
- 2 16-ounce bags frozen yellow corn, thawed
- 1 tablespoon chopped fresh chives
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Reserve 1 tablespoon excess fat; transfer bacon to a paper towel-lined plate.
- Melt butter in the skillet. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half until slightly thickened, about 3-4 minutes. Stir in sugar; season with salt and pepper, to taste.
- Stir in corn; reduce heat and simmer, stirring often, until thickened, about 8-10 minutes.
- Serve immediately, sprinkled with bacon and garnished with chives, if desired.
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