Creamed Corn with Bacon and Cream Cheese
The Best Creamed Corn has Bacon, Caramelized Onions and Cream Cheese. Why yes it is thoroughly decadent!
I’ve made this recipe for Creamed Corn with Bacon and Cream Cheese as my first to be included in a new venture. I hope you’ll join us monthly for Progressive Eats!
Have you ever been a part of a progressive dinner party? They used to be hugely popular when I was younger but they’re not something I hear of much any more. Typically a dinner party with successive courses prepared and eaten at the residences of different hosts.
They were always fun and because everyone cooked and several people hosted it kept all of the work spread out between multiple parties; what’s not to love about that? The last one I was a part of was the most memorable; I remember making Beef Wellington that took three days to complete and it was so good I almost cried when someone took that last bite!
But still, such great fun and I thought it would be equally fun to start a group to do virtual Progressive Dinners; hence was born Progressive Eats.
I’ve invited some great food bloggers to join me in holding these monthly events and they offer a wide range of experiences and focus on food including Southern, pastry, French, make it from scratch, canning, cocktails, baking, Indian and more with a total of twelve members posting each month.
We’re already scheduled for a full year of events and we promise to provide diverse and tasty food that I think everyone will be able to take something from. I hope you’ll visit each of their blogs too…you won’t be sorry I promise!
Our first event is being hosted by my friend Lana, the completely Southern Never Enough Thyme. Lana shares traditional Southern dishes and many with tips on how to make a dish easier with some modern conveniences.
I’ve known Lana for years in the blogging world and she really does just ooze Southern Charm; her choice of Summer in the South for a theme was beyond perfect. I remember one of our members wondering what that meant she was so far removed from the South but when given some examples of Southern dishes she saw it’s just good food. Period.
Nothing fancy or too complicated; I spent 10 years in the South and gained a wealth of experience cooking those dishes and love many of them to this day. I hope you’ll find something in this mix you’ll enjoy too and let any of us know if you try these dishes; we would love to add you to the Pinterest board we’ve started for #ProgressiveEats!
I wanted to make something with corn. Fresh corn is starting to show up in Colorado markets from Olathe, CO and it is so good I’m happy to have nothing but corn and tomatoes for dinner a couple of nights a summer. Still I had seen a recommendation for a creamed corn dish that originated in Texas and I thought that perfect even if it did call for frozen corn.
Big Mistake. As Julia Roberts would say, ‘Huge.’ When your mind is currently enamored with Colorado fresh corn, making something with frozen corn just had no chance. It was OK but in a move that is not typical for me I just knew I would have to try again. More than just butter and cream cheese would be required too and so I had a plan formulating.
With a bit of irony and a lot of providence, the cookbook A Loving Kitchen showed up at my front door that had a recipe that brought together everything I was craving. Some bacon, some onion and most importantly…just a bit of heat.
It didn’t shy away from the cream cheese either but the flavor was just amazing. I had a friend here last night and gave her the last of the leftovers. I think she is still sitting at my counter drooling…and that was last night!
A Loving Kitchen from LeAnn Rice; a food blogger herself at LeAnn Cooks, promises ‘Downright Delicious Southern Recipes to Share with Family, Friends and Neighbors.’ If everything in this book lives up to that promise I know I’ll love even more recipes.
To be honest fresh vs frozen corn is not a fair fight…but the extra accouterments sure did not hurt either! This is a rich, decadent dish that is absolutely redolent of my years in the south. Talk about barbecue perfection…just make sure you hide some for yourself; I know it will disappear.
Since I do a cocktail every week for Friday Cocktails I’m going to devote the Friday after our dinners to one that would be a great fit for our theme. So come back and enjoy a Texas Bourbon Punch with Grapefruit and Mint this coming Friday. Wish I had some now!
Never Enough Thyme – Creole Style Smothered Chicken
The Heritage Cook – Old Bay Shrimp Boil Skewers
Stetted – Fried Green Tomatoes with Smoked Tomato Basil Aioli
Savvy Eats – Jalapeno Cornbread + How to Store Cornbread
Miss in the Kitchen – Creamy Coleslaw
Life’s a Feast – Shrimp, Grilled Peach and Quinoa Salad
Spiceroots – Maque Choux Soup
Creative Culinary – Bacon and Caramelized Onion Creamed Corn (You’re Here!)
Pastry Chef Online – Spicy Succotash
Healthy. Delicious. – Watermelon Lemonade
Barbara Bakes – Key Lime Pound Cake
That Skinny Chick Can Bake – Banana Cream Cheesecake Pie
PIN IT! ‘Creamed Corn with Bacon and Cream Cheese’
Creamed Corn with Bacon
- 7 slices bacon cut into 1/2 inch pieces
- ½ medium onion chopped
- 3 cups fresh corn cut from the cob 5-6 ears (or frozen corn, thawed)
- ¼ tsp black pepper
- Dash or two! of cayenne pepper
- ⅓ cup cream the original recipe calls for water but I had cream and well, it is supposed to be creamed corn
- 3 ounces cream cheese cut into cubes
- 2 tsp snipped fresh chives
- Fry the bacon in a deep skillet over medium high heat; when crispy remove from skillet and drain on paper towels. Set a couple of Tbsp of bacon aside.
- Remove all but 2 Tbsp of the bacon fat from the skillet and add the onion to the skillet cooking for just a couple of minutes until they just start to turn brown.
- Reduce the heat to medium and add the corn, bacon (except that set aside for garnish), black pepper, cayenne pepper and cream to the skillet.
- Bring to a simmer and cook for approximately 4 minutes or until the corn is just tender.
- Add the cream cheese pieces and continue to simmer until the cheese has melted and is incorporated into the cream sauce.
- Remove from the pan and put into a serving bowl; garnish with chopped chives and bacon.
I was provided with a review copy of The Loving Kitchen however all commentary is my own.
The first (and sadly, last) time I was part of a Progressive Party was when I was in grad school in Illinois. I had never heard of it until then, but I LOVED it! So much fun 🙂 This is great way to bring it to the digital age, and, I believe you when you say the creamed corn is the best. It sure looks it!
I used to love them too and this has been a fun way to participate with blogging friends. Ah that corn Liren. No words. SO good!
This dish sounds stunning, but I did want to mention that the directions fail to note when you should add the corn to be cooked (although it seems obvious it should go in Step #3).
Sometimes it doesn’t matter how many times I proof I miss something monumental! This time it might have been because I didn’t finish this until 1?30am? THANKS so much; the recipe has been corrected and the corn goes in with the spices, cream, etc.
Hi Barb! After making the Bacon/Bleu cheese potato salad, I am now a fan of your site! In the creamed corn recipe, it seems like in step #3 of the Preparation, you omitted including adding the corn along with the other ingredients? Step 4 says cook til corn is tender, but we were never told when to add the corn!
Thanks for the b-e-a-u-t-i-f-u-l photographs as well!
Yeah…glad to have you! Yes, someone else noticed that too…oops. I fixed the recipe; it goes in with the spices and cream. I LOVE that potato salad; am or course now I’m totally craving it!
This is one amazing corn side dish! I love that you used fresh corn and bacon… and cream! I love the touch of heat, too. Gosh, like Jenni’s Succotash, I could make this a meal in itself!
It was my dinner that night; that plate in the photo actually. Creamed corn and tomatoes. I eat corn on the cob and tomatoes for a meal a couple of times a summer when our fresh local corn becomes available; this was definitely a step above!
why is it that when using fresh corn you rarely see people milking the cob. Especially making creamed corn that is the best part and wastes alot of flavor.
I guess I assumed that people removing the kernels when using fresh corn would also run their knife over the cob to extract the liquid? I suppose if I were doing a tutorial on how to remove corn from the cob I would have included it but quite honestly I didn’t think about doing that because it’s just second nature to me.
My man would LOVE this, Barb!
Looks good, Barb, but it would taste even better, I’m sure! I never did a progressive party. Everyone was afraid to do one with me!
I had a friend here the other night who made some pasta with veggies for us while I finished a post. She was nervous and I hated that. I sure love to cook for people I care about but I’m not a critic; I don’t know about you Abbe but for me? Feed me almost anything and you have my undying gratitude; it’s nice to have a break occasionally! Others presume they won’t somehow measure up and that is most certainly not my intent. My dinner the other night? I think it tasted BETTER because someone else had done it.
This is absolutely perfect in every way, Barb! A wonderful accompaniment to any southern meal.
Or in my case, THE meal.
I have found myself saying y’all a bit more lately. 🙂
This has to be over the top amazing! My guys will go crazy for this! Thanks of all of your efforts in putting together the Progressive Eats Dinners!!
It really was; considering you have eaten ‘the other’ one you absolutely must try this, OK? OK.
I definitely remember progressive dinners from back-in-the-day but have never participated in one. I especially love the idea of a virtual one because then there’s no house cleaning involved. LOL Your side dish looks and sounds utterly delicious. How can you miss with corn, caramelized onions and bacon? Can’t wait to see upcoming month’s menus. This was a brilliant idea, Barb! Have fun with it!
Thanks Renee; so far so good and looking forward to many more to come.
This is such a fun idea Barb!!! This creamed corn sounds delicious – will be doing some cooking in Dallas later this month so I’ve bookmarked this recipe – it will be perfect!!!
It was heavenly; one of those I wanted to squirrel away just for me buy my hips said no and I gave a big bowl to neighbors. 🙂
Anything with caramelized onions belongs on my table! Thanks so much for planning progressive eats!
You are so welcome Julie, thank you for participating with us!
Fun idea! I haven’t heard of a progressive dinner party in ages. Although a couple of times a bunch of us on our street have done progressive cocktail parties. Anyway, creamed corn is wonderfully good stuff! Love the bacon in this. Terrific recipe — thanks.
That’s why I thought this would be fun because I remember how much fun they were ‘in real life’ John. I had never made creamed corn; only thinking about that running stuff in a can…so glad I tried this. Amazing stuff it is!
Love this idea Barb! You are off to an incredible start, this corn looks sensational, gorgeous photo as always. So excited to be able to “sub” with you next month!
Thanks Wendy; looking forward to many more and can’t wait to see what you come up with next month; you are SO creative!
I am having a fun time going through all the Summer in the South dishes. I only wish I could taste all of them .. but I know one I CAN actually taste! This creamed corn is calling me. I think it has great flavors going and love that texture!
Here’s to many more dinner parties with you !! Cheers!
I’ll make a whole batch just for YOU! Hurry down; I miss you.
Barb, I’m so glad you persevered and created the BEST creamed corn. How can you go wrong with adding caramelized onions and bacon? It looks divine! Thanks so much for inviting me to join you all all these wonderful bloggers at the table…we’re off to a delicious start!!!
Me too Liz; it’s funny, it’s not like the first try was bad, it just wasn’t great and this one. It’s beyond great; heading towards addictive!
So glad you’re a part of our group even more so now that we’ve actually met!
Creamed corn never looked better. Thanks for starting the group Barb. It will be a pleasure to “dine” with you every month.
Thanks so much my friend with the beautiful name. 🙂
I’m just glad you’re a part of our crew; I think we’ve got some great things to look forward to each month.
I am so happy you came up with this Progressive Eats idea, Barb! And I am even more happy that you asked me to participate–loving all the dishes for Summer in the South, not the least of which is this creamed corn! Gorgeous!
Thanks Jenni…I did love it; a lot. Totally and completely addictive! Thank you for joining with us; we’ve got a great crew.
Even if there were 50 dishes on the table, I’d stick right by this one. Love it.
Perfectly reasonable…but then we would be fighting over it. 🙂