Creamed Corn with Cream Cheese and Bacon
This Creamed Corn has cream cheese, bacon, and caramelized onions, and yes, it is thoroughly decadent!
Years ago I started a group called Progressive Eats. Progressive not in politics but in the old fashioned tradition of moving from blog to blog (instead of house to house) for different parts of a menu. We kept that group going for years and had some fun and great food but I was over it last year. Still, some of those foods were too good to forget including this Creamed Corn with Cream Cheese and Bacon.
This dish signified our first foray…nothing fancy or too complicated; all centering on Southern type dishes. I spent 10 years in the South and gained a wealth of experience cooking those dishes and love many of them to this day…several are sprinkled through these pages.
I really wanted to make something with corn. Fresh corn had started 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 each 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, my disappointment was too great and I 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 cheese either and the flavor of Creamed Corn with Cream Cheese and Bacon was simply 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 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! 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 Creamed Corn with Cream Cheese and Bacon for yourself; I know it will disappear.
I also used to do a cocktail every week for Friday Cocktails but after amassing over 300 cocktails, I’m not as devoted to that ritual either BUT I did devote a cocktail to this even all those years ago; it’s a Southern favorite; so come back and enjoy a Texas Bourbon Punch with Grapefruit and Mint. It’s a delicious and refreshing cocktail for serving to friends and family. Wish I had one now!
Favorite Veggie Sides
- Roasted Carrots with Honey, Rosemary and Thyme
- Zucchini and Cream Cheese Casserole
- Roasted Green Beans with Pancetta, Red Onions and Garlic
- Peas with Bacon and Crispy Leeks
- Pasta with Broccoli, Mushrooms, and Tomatoes
PIN IT! ‘Creamed Corn with Cream Cheese and Bacon’
Creamed Corn with Cream Cheese and Bacon
Ingredients
- 7 slices bacon cut into 1/2 inch pieces
- ½ medium onion chopped
- 3 cups corn kernels fresh, or 5-6 ears frozen, thawed
- ¼ teaspoon black pepper
- Dash or two of cayenne pepper
- â…“ 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 teaspoons snipped fresh chives
Instructions
- 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.
Notes
Nutrition
I was provided with a review copy of The Loving Kitchen however all commentary is my own.
I remember following Progressive Eats and discovering so many gems — this creamed corn with cream cheese and bacon was one of my all-time favorites! I still make it every fall; it’s comfort food at its best.
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!
Greer
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. 🙂