Stovetop Recipe for Creamed Corn

Ingredients

• 8 stripsthick-cut bacon (optional, but recommended)
• 3 clovesgarlic, minced
• 1shallot, minced
• 3 × 283 g (10 oz) packsfrozen corn kernels, thawed
• 28 g (2 tablespoons)unsalted butter
• 240 ml (1 cup)half-and-half
• 12 g (1 tablespoon)sugar
• 1 teaspoonsalt
• ¼ teaspoon eachdried rosemary, dried thyme, paprika and pepper
• A dashcayenne pepper
• To tastechopped parsley (optional, for garnish)
• 225 g (1½ cups)frozen corn from the amount listed above, thawed
• 240 ml (1 cup)half-and-half
• 113 g (4 oz), cubed and very softcream cheese
• 25 g (¼ cup)freshly grated Parmesan cheese
• 8 g (1 tablespoon)flour

Instructions

1. 1

   Blend the corn

   Remove 225 g (1½ cups) of corn from one pack and put it in a blender with the half-and-half, cream cheese, Parmesan and flour. Blend until completely smooth, then set aside.

2. 2

   Cook the bacon

   Cook the bacon in a large saucepan until crisp. Transfer it to a plate lined with kitchen paper.

3. 3

   Sauté the aromatics

   Pour off all but 2 tablespoons of the bacon fat. Melt the butter in the remaining drippings over medium heat. Cook the shallot for 2 minutes, then add the garlic and cook for 30 seconds.

4. 4

   Cook the corn

   Add the remaining corn, 240 ml (1 cup) of half-and-half, sugar and spices to the pan. Cook over medium heat for 4 minutes.

5. 5

   Stir in the blend

   Add the blended mixture and stir to combine. Cook for 2–3 minutes, until thickened to your preferred consistency. If it gets too thick, stir in extra milk or half-and-half.

6. 6

   Season and serve

   Adjust the seasoning to taste with salt, pepper and/or cayenne. Top with the bacon and parsley before serving.

What is creamed corn?

Creamed corn is an American side dish in which sweetcorn is cooked with a creamy sauce; despite the name, it need not contain cream alone. This version combines whole kernels with a portion blended smooth, so it has both a velvety base and some texture.

Bacon, aromatics, herbs and Parmesan give the sweet corn a savoury, smoky edge. The cream cheese in the blended portion helps make the sauce particularly smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 13g protein, 32g carbs, 25g fat.

The corn supplies most of the carbohydrates, while the bacon, butter, half-and-half and cream cheese contribute much of the fat. Corn, dairy and bacon provide protein, with Parmesan adding a smaller amount. Pair a serving with a lean protein and a green vegetable for a more balanced plate.

The two-part corn texture

Blended portion: puréeing some of the corn with the dairy, cream cheese, Parmesan and flour makes the thickening base. Blend until no obvious kernels remain for the smoothest result.

Whole kernels: keep the rest of the corn intact and cook it briefly in the pan. This preserves a pleasant bite and keeps the finished dish from becoming uniformly smooth.

Build flavour in the pan

Bacon fat: cooking the bacon first leaves drippings that flavour the shallot and garlic. Keep 2 tablespoons and pour off the excess; if omitting bacon, the recipe no longer has those drippings.

Aromatics: give the shallot its full 2 minutes before adding the garlic, which needs only 30 seconds. This allows the shallot to soften while helping prevent the garlic from scorching.

Thickening and doneness

Gentle simmer: cook the whole corn with the half-and-half and seasonings for 4 minutes, then add the blended mixture. Stir as it cooks for another 2–3 minutes so the sauce thickens evenly.

Texture check: the finished corn should be creamy and spoonable, not stiff. If it thickens more than you like, loosen it with a little additional milk or half-and-half.

Seasoning the finished dish

Salt and spice: the listed salt and seasonings go into the pan with the corn, but the final seasoning is adjusted to taste. Start cautiously with cayenne, since even a dash can make its warmth noticeable.

Finishing touches: crisp bacon and parsley go on at the end, so the bacon keeps some texture and the parsley remains fresh. Taste before serving and adjust pepper or salt if needed.

What to serve with it

This rich side suits roast chicken, grilled meat or other savoury mains, and it can sit alongside a simple green vegetable or salad. Its sweetness and creamy texture also work well with a meal that has a little heat or smoky flavour.

Serve it warm, while the sauce is soft and easy to spoon. If making it part of a larger spread, keep the other sides fairly simple to balance its richness.

Recipe notes & tips

• Thaw the corn before blending and cooking so it is ready to use as directed.
• Soften the cream cheese well before blending to help it incorporate smoothly.
• Blend the corn mixture until completely smooth before adding it to the pan.
• Keep only 2 tablespoons of bacon drippings in the saucepan to avoid an overly greasy result.
• Add the garlic after the shallot and cook it for just 30 seconds.
• Loosen the finished sauce gradually with extra milk or half-and-half if needed.

Variations

• Skip the bacon: leave it out for a meat-free version, and use butter to sauté the aromatics.
• Adjust the heat: add cayenne gradually for a spicier finish.
• Change the herbs: use another dried herb in place of the rosemary or thyme.
• Add fresh herbs: scatter extra chopped parsley over the corn just before serving.
• Use fresh corn: substitute kernels cut from fresh cobs, keeping the same overall quantity.

Common mistakes to avoid

• Blending all the corn: reserve most of it for the pan so the finished dish keeps some bite.
• Leaving too much bacon fat: pour off the excess and retain only 2 tablespoons.
• Browning the garlic: add it after the shallot and limit cooking to 30 seconds.
• Stopping too soon: cook the blended mixture for 2–3 minutes so it has time to thicken.
• Letting it get too stiff: stir in a little extra milk or half-and-half to reach a spoonable consistency.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of milk or half-and-half if the sauce has thickened; reheat only until hot.

Frequently asked questions