Creamed Corn with Bacon and Red Pepper
Sweet summer corn and red bell pepper balance the salty, smoky bacon, while a silky cream cheese sauce brings everything together.
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.
Tried this recipe?Let us know how it was!