Hello my loves,
Creamy and bursting with fresh sweet corn. This easy creamed corn with bacon is a simple side dish to any meal!
I don’t want to be that person but I’ll just say it, Summer is almost over. With that comes the end of the sweet corn we all know and love. Don’t fret, I have a fool proof recipe here and tips to prolong our favorite Summer vegetable. *Easy Creamed Corn with Bacon enters the chat.*
First let’s chat Summer corn. I have a trick that will keep the taste of fresh sweet corn a little longer. Freeze it, friends. You can either cook it and cut the corn off of the cob or you can cut the raw corn off. Then place it in a large ziplock bag, lay it flat in the freezer so it’s not a big bulging corn blob and you’ve got fresh Summer corn for months to come.
This easy creamed corn with bacon is a simple recipe that anyone can do and makes an excellent side dish to just about anything! It also reheats like a dream. Some creamed corn recipes involve cream cheese and while they may be delicious, they don’t always reheat the best.
Easy Creamed Corn with Bacon
Easy Creamed Corn with Bacon
Ingredients
- 3 slices of bacon
- 4 cups fresh or frozen corn
- 1 cup heavy cream
- 1/4 cup unsalted butter
- salt and pepper to taste
- thyme (optional for garnish)
Instructions
- Cook bacon over medium heat in a large pan. Reserve 1 big spoonful of the grease in the pan, save the rest for future cooking.
- Add the corn, heavy cream, butter, salt and pepper. Reduce heat to medium/low. Stir frequently. As it cooks it will start to thicken. About 10-15 minutes depending on your stove. Once thickened, crumble most of the bacon in the pan reserving some for garnish, and stir to combine. Cook one more minute and then remove from heat. Garnish with the remaining bacon and thyme.
As always, if you make it tag me @tessa_port!
