The Perfect Recipe for Fresh Summer Corn
Fresh corn is one of those ingredients I look forward to all summer. When it is sweet, juicy, and freshly cut from the cob, it doesn’t need much to turn it into something special.
This creamed corn combines that summertime sweetness with smoky bacon, red bell pepper, and onion. The bacon brings the saltiness, the vegetables add sweetness and savory flavor, and a simple cream cheese sauce ties everything together. It is rich and creamy without losing the flavor or texture of the fresh corn.
A Little Sweet, Salty, and Savory in Every Bite
What makes this creamed corn so good is the balance of flavors. Sweet corn and red bell pepper play against the salty, smoky bacon, while the onion adds a savory background note.
White pepper is a natural choice for a creamy dish like this because it adds gentle warmth without leaving black specks in the sauce. A pinch of crushed red pepper is optional, but it gives the corn a subtle kick without making it spicy.
Cooking the vegetables in the bacon drippings carries that smoky flavor throughout the entire skillet. Bacon does not always render the same amount of fat, so if you come up short, simply add enough butter to give you about 2 tablespoons for cooking the vegetables and corn.
An Easy Way to Make Creamed Corn
Cream cheese makes this version especially easy. It melts into the warm corn and creates a silky sauce without hiding the individual kernels or overpowering their natural sweetness.
The amount of liquid you need will depend on the corn and how thick you prefer the sauce. Begin with ¼ cup of whole milk or heavy cream, then add more a tablespoon at a time until the creamed corn reaches the consistency you like.
Whole milk gives you a lighter sauce, while heavy cream makes it a little richer and thicker. Both work, so you can use whichever one you have on hand.
Make the Most of Corn Season
Fresh corn is ideal when it is in season, and you will need about five or six ears to get 4 cups of kernels. Look for ears with bright green husks, moist-looking stems, and silk that is golden rather than dry and blackened.
Frozen corn can be substituted when fresh corn is unavailable. Thaw and drain it well before using it so excess water does not thin the cream sauce.
Creamed Corn with Bacon and Red Pepper
Ingredients
- 4 cups fresh corn kernels, from about 5–6 ears
- 4 slices bacon, chopped
- 1 red bell pepper, finely diced
- 1/2 small onion, finely diced
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp white pepper
- Pinch of crushed red pepper, optional
- 4 oz cream cheese, softened and cubed
- 1/4 cup
whole milk or heavy cream, plus more as needed
Instructions
- Cook the bacon in a large skillet over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.Leave 2 tablespoons of bacon drippings in the skillet. If you do not have a full 2 tablespoons, add enough butter to make up the difference.Add the red bell pepper, onion, salt, white pepper, and optional crushed red pepper. Cook for 3–4 minutes, stirring occasionally, until the onion and pepper begin to soften.Add the corn and cook for 4–5 minutes, stirring occasionally, until the kernels are hot and have softened slightly.Reduce the heat to low. Add the cream cheese and ¼ cup milk or heavy cream. Stir until the cream cheese has completely melted and formed a smooth sauce around the corn. Add more milk or cream, 1 tablespoon at a time, until the creamed corn reaches your desired consistency.Stir the bacon back into the corn and cook for 1–2 minutes, until heated through. Taste and adjust the salt before serving.