Why You’ll Love This Recipe
This comforting side dish recipe brings a smoky, spicy twist to traditional creamed corn. I love bringing it to holiday gatherings, backyard barbecues, and church potlucks. It’s simple to make and always a crowd-pleaser!
- This dish is full of flavor, but relatively inexpensive, so it’s great for large parties, holiday get-togethers and big family gatherings.
- 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.
- Use fresh, frozen or canned corn–whatever you have on hand.
- It only takes about 15 minutes to prepare and is perfect for just about any occasion and any time of year.
- Leave out the bacon and jalapeno and this is a fantastic recipe for traditional creamed corn.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
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.
Nutrition
Ingredient Notes and Substitutions
- Corn: I usually make this dish with canned corn because it’s convenient and I always have it on hand, but you can also use fresh corn (cut from the cob) or frozen corn (thawed and drained).
- Flour Alternatives: For gluten-free creamed corn, substitute the flour with cornstarch (you’ll just need one tablespoon!) or a gluten-free flour blend.
- Lighten it Up: Substitute the heavy cream with half and half, or even whole milk. The consistency will be a bit thinner, but still delicious. You can also use light or fat-free sour cream in this recipe. Plain Greek yogurt is also a great alternative to sour cream.
- Dairy-Free: For a dairy-free dish, use coconut cream instead of heavy cream, and opt for a dairy-free sour cream alternative.
- Less Spice: If you want to tone down the spice, you can replace the jalapeno with diced bell peppers (I like to use red and green) or leave the peppers out altogether.
- Vegetarian: Leave out the bacon (of course!) and try adding a bit of smoked paprika to add some smoky flavor.
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.
- For even more deep, smoky flavor, use the same skillet you cooked your bacon in to prepare the rest of the dish.
Make it Ahead
You can make this recipe up to 2 days in advance and keep it in the refrigerator. Simply follow the recipe, but don’t add the bacon! Let the mixture cool completely, then transfer it to an airtight container. When you’re ready to eat, warm the creamed corn in a skillet over medium-low heat, stirring occasionally. If it’s too thick, stir in a splash of cream or milk. Stir in the cooked, crumbled bacon just before serving so it stays crispy.
Storing and Reheating
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing creamed corn because the cream can separate and the texture of the dish can change.
Reheating
- Oven: For larger portions, place corn in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes until heated through.
- Stovetop: Warm in a saucepan over medium-low heat, stirring occasionally. If it has thickened too much, add a splash of cream or milk to loosen it.
- Microwave: Heat in 30-second intervals, stirring between each, until warmed through. Add a little cream if needed for a smoother consistency.
Pairings
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.
2 comments
insidefintech
You’ve made some excellent points here!
Danelle
My family loved this!