Creamed Corn and Bacon

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

6 ears corn, husked

4 tablespoons butter

4 slices bacon, sliced into 1/2-inch pieces

1/2 small Vidalia onion, minced

2 teaspoons fresh thyme leaves, chopped

1/2 cup heavy cream

1/2 cup chicken stock

2 scallions, thinly sliced

Directions

  1. Cut the kernels from the corn and add to a medium bowl. After you cut the kernels off the cob, use your knife to scrape off all the remaining pulp and milk from the cob. You can use the trusty Bundt pan trick if you feel like it. Place the corn in the center hole of a Bundt pan and slice the kernels from the ear of corn. The pan will catch all the corn and keep you from making a mess.
  2. Add 2 tablespoons of the butter and the bacon to a large skillet and set over medium heat. Cook the bacon, while stirring, until crisp, about 4 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add the onions to the skillet and saute until softened, 2 to 3 minutes. Stir in the corn and its pulp, the remaining butter and the thyme. Saute the corn until the thyme is fragrant and the corn is starting to turn ever so slightly golden, 2 to 3 minutes. Pour in the cream and chicken stock and simmer until the corn is just tender, 6 to 7 minutes. Swirl in the reserved cooked bacon and the sliced green onions.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Green Beans and Bacon

Pan Roasted Brussels Sprouts with Bacon

Bacon Onion Dip

Bacon Hasselback Potatoes

Bacon Breakfast Creme Brulee

Grilled Cheese with Apple and Bacon

Bacon Cranberry Scones with Citrus Basil Butter

Yukon Gold Colcannon with Sauteed Kale and Cabbage and Bacon Butter