Creamed Corn With Bacon Recipe

Cook bacon

Place a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp-tender, about 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate to drain, reserving the bacon fat in the skillet.

Sauté onion and garlic

Reduce heat to medium-low. If the reserved bacon fat is less than 2 tablespoons, add butter to the skillet until you have 2 tablespoons total fat. Add the finely diced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn it.

Add corn and deglaze

Add the corn kernels to the skillet with the onion and garlic. Increase heat to medium-high and cook, stirring occasionally, until the corn begins to brown in spots, about 4–6 minutes. Sprinkle the flour over the corn and stir to coat; cook 1 minute to remove the raw flour taste.

Add liquids and simmer

Gradually pour in the half-and-half and heavy cream while stirring to incorporate the flour and avoid lumps. Add the granulated sugar, kosher salt, black pepper, and thyme leaves (if using). Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the mixture thickens and coats the back of a spoon, about 6–8 minutes.

Mash some kernels for creaminess

Use the back of a wooden spoon or a potato masher to press about one-quarter to one-third of the corn against the side of the pan to release starch and help create a creamy texture. Stir to incorporate mashed kernels into the sauce and continue to simmer 1–2 minutes.

Adjust seasoning & add bacon

Taste and adjust seasoning with additional salt and pepper if needed. Stir in most of the cooked bacon, reserving 1–2 tablespoons for garnish. Heat through for another minute.

Transfer the creamed corn to a warm serving bowl. Sprinkle the reserved bacon on top and garnish with chopped fresh parsley. Serve hot as an à la carte side. Leftovers will keep in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat or in a microwave, stirring occasionally.