This Jalapeño Bacon Creamed Corn brings a smoky, spicy twist to traditional creamed corn. Perfect for holiday gatherings, backyard barbecues, or anytime you want a bold yet familiar side dish, this recipe is both simple to make and absolutely delicious.
Why You’ll Love This Recipe
Creamed corn is a classic, comforting side dish, and the addition of bacon and jalapenos in this version take the traditional recipe to the next level.
Imagine a cross between creamed corn and jalapeno poppers. That’s what you get with this recipe–plus a touch of honey for some added sweetness.
This dish only takes about 15 minutes to prepare and is perfect for just about any occasion and any time of year, including summer barbecues and Thanksgiving feasts.
This corn is perfect for entertaining because it can be made ahead and reheated, and it’s easy to double or even triple the recipe to feed a large crowd.
Creamed corn is also really budget friendly, which is another reason I love to make this dish for holiday family feasts, church potlucks and any kind of large gathering.
I typically use canned corn in this recipe, but thawed frozen corn works well too. And you can definitely adjust the amount of bacon, jalapenos, and even honey to suit your tastes.
For even more deep, smoky flavor, use the same skillet you cooked your bacon in to prepare the rest of the dish. If I have cotija cheese handy, I like to sprinkle some on top of the finished corn as a garnish. More crispy bacon, or a sprinkling of chopped parsley or green onions are also great toppings.
If you love creamed corn–and even if you don’t–then you’re really going to love this jalapeno popper inspired corn. It’s an easy side dish that’s destined to be become a favorite at holiday celebrations and regular week night dinners.
Ingredients
- Butter: I prefer to use unsalted butter so I can control the overall saltiness of the dish.
- Jalapeño: If you like extra spice, leave some seeds in your jalapeno. Jalapeños not only add a bit of heat but also a fresh flavor that works well beautifully with the creaminess of the corn.
- Flour: A few tablespoons of flour helps thicken the sauce, giving it a nice creamy texture.
- Cream: I use heavy cream for a really rich texture and consistency. You can substitute it with milk, half and half or lighter creams for a lighter version of the dish. Just remember that your creamed corn probably won’t be as thick.
- Sour Cream: Sour cream adds a tangy note that balances out the sweetness of the corn and honey. Greek yogurt is a great substitute if you’re looking for a bit of extra protein or a lighter option.
- Corn: Canned corn is super convenient here, but feel free to use fresh or frozen if you have it on hand.
- Honey: Honey adds a touch of sweetness that pairs beautifully with the corn’s natural sugars and the savory bacon. Maple syrup is a good substitute if you don’t have honey on hand.
- Bacon: Crisp, crumbled bacon brings a smoky element that adds great texture and flavor to this dish. Add the bacon just before serving to keep it crispy.
- Salt and Pepper: Add salt and pepper gradually, tasting as you go to make sure it’s just right.
How To Make Jalapeno Bacon Creamed Corn
Step 1
Cook the Jalapeño: In a large skillet, melt the butter over medium heat. Add the diced jalapeño and cook, until it’s softened and fragrant, about 2–3 minutes. Sprinkle the flour over the jalapeño and stir to combine. Let it cook for about 1 minute to eliminate any raw flour taste.
Step 2
Add the Cream and Sour Cream: Gradually whisk in the cream, making sure it’s well blended and smooth. Bring the mixture to a gentle simmer, cooking for 3–4 minutes, until it starts to thicken slightly. Stir in the sour cream until fully combined
Step 3
Add the Corn: Pour in the drained corn and mix everything together well, ensuring each kernel is coated in the creamy sauce.
Step 4
Sweeten and Season: Stir in the honey and crumbled bacon, then season with salt and pepper to taste.
Step 5
Simmer and Serve: Let the mixture simmer for about 5 minutes, or until it’s thick, bubbly, and heated through. Give it a final taste and adjust seasoning if needed. Serve immediately. Garnish with extra bacon, green onions, parsley or cotija cheese if you like!
What Should I Serve with Creamed Corn?
Creamed corn is a classic, comforting side dish for almost any meal. This spicy bacon version goes especially well with Mexican-inspired food, and is always a hit at potlucks and holiday gatherings.
These are some of our favorite main dishes to enjoy with this recipe.
Recipe Tips
- If you’re sensitive to spice, be sure to remove all the seeds and membranes from the jalapeño before dicing. For an extra kick, leave some seeds or add another jalapeño.
- To get a smooth and thick consistency, whisk in the flour well and let the sauce simmer until it thickens.
- Creamed corn is best enjoyed warm. If you’re serving it at a gathering, keep it on low heat or use a slow cooker to maintain the temperature without drying it out.
Be sure to save this recipe to your favorite Pinterest board for later.
FAQs
Can I use fresh or frozen corn instead of canned?Yes! If you’re using fresh corn, cut the kernels off the cob (about 3-4 ears) and use them as you would the canned corn. If using frozen corn, thaw and drain it well before adding it to the skillet.
How do I store and reheat leftovers?Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the creamed corn in a skillet over low heat, stirring occasionally. Add a splash of cream or milk if the sauce has thickened too much in the fridge. The microwave works well for reheating individual servings.
Can I make this dish ahead of time?Yes, you can prep this creamed corn a day or two in advance. Store it in the refrigerator, and when you’re ready to serve, reheat it gently on the stove, stirring frequently. Adding a little extra cream or milk can help restore the creamy consistency.
Can I freeze this creamed corn?I don’t recommend it, because dairy-based sauces can separate and lose their creamy texture when frozen and then thawed.
More Corn Recipes to Try
- Street Corn Enchiladas
- Mexican Street Corn Dip
- Easy Honey Butter Corn
- Mexican Street Corn Casserole
- Roasted Corn and Jalapeno Dip
Jalapeno Bacon Creamed Corn
Ingredients
- 1 tablespoon butter
- 1 jalapeno seeded and diced
- 2 tablespoons flour
- 1 cup cream
- 1/4 cup sour cream
- 2 15 oz. cans corn drained
- 1 tablespoon honey
- 6 strips bacon cooked and crumbled
- salt and pepper to taste
Instructions
- In a large skillet, melt 1 tablespoon butter over medium heat. Add the 1 jalapeno, diced, and cook until tender.
- Stir in 2 tablespoons flour and cook a minute more. Gradually whisk in 1 cup cream. Bring to a simmer and cook until slightly thickened. Stir in 1/4 cup sour cream.
- Add the 2 15 oz. cans corn and mix well. Stir in the honey and the bacon. Season to taste with salt and pepper. Simmer for about 5 minutes, or until thick and bubbly. Serve immediately.
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