World's Best Cream Corn

Russ Myers


Delicious cream corn, loaded with bacon, leeks and poblano peppers. The perfect summer side dish....or make it for a meal all on its own!

Adapted from Parkside 23 Cream Corn recipe

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8 / 10 Servings


20 Min


1 Hr


Stove Top


2 lb
frozen corn kernels
1 c
half and half
1 Tbsp
kosher salt
1/8 tsp
cayenne pepper
1/8 tsp
ground white pepper
1/2 c
1 Tbsp
1 Tbsp
1/2 c
diced leak
1/2 c
poblano pepper, roasted / skinned / seeded / diced
1 lb
raw bacon, diced
1 c
heavy whipping cream
salt and pepper to taste

Directions Step-By-Step

In advance: roast the poblano pepper by broiling it 2-4 minutes on each side, until skin chars. Remove from oven and place in a medium bowl; cover with saran wrap to loosen skin. Peel skin, remove seeds, and dice.
Preheat oven to 350 degrees.
Spread corn on a large pan and roast in preheated oven 10 minutes to warm it. Remove from oven and set aside.
In a medium saucepan, combine whipping cream, kosher salt, cayenne and white pepper and bring to a simmer.

In a blender, combine half & half, sugar, cornstarch, and half the corn and puree until smooth.

Add corn mixture from blender to simmering cream mixture. Continue to cook 15 minutes, stirring frequently.
In a large saute pan, over medium heat, combine butter, leek, poblanos and bacon and cook 5 minutes, or until bacon is cooked through.
Add remaining corn, then add sauce from medium saucepan and stir to combine.
Check temperature and heat through if needed.

If desired, add salt and pepper to taste

About this Recipe

Main Ingredient: Vegetable
Regional Style: American