Bacon Creamed Corn

Bacon Creamed Corn

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Joyce Lowery


This is a Food Network recipe.


★★★★★ 1 vote

30 Min
20 Min
Stove Top



  • 1 tsp
    extra virgin olive oil
  • 1/4 lb
    thick bacon, cubed
  • 1 c
    yellow onion, diced
  • 1 clove
    garlic, minced
  • ·
    reserved corn kernels
  • 2 c
    reserved corn stock
  • 1 tsp
  • 1/2 c
    creme fraiche
  • 1 Tbsp
    butter, cold
  • 1/2 c
    cilantro leaves, chopped
  • 1
    lime, zested

  • 5
    ears corn, kernels removed and reserved
  • 1
    bay leaf
  • 2 clove
  • 1/2
    onion, peeled and quartered
  • 1 Tbsp
    whole coriander seeds
  • 1 tsp
  • 2 qt

How to Make Bacon Creamed Corn


  1. For the stock: Place all the ingredients into a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 10 minutes. Strain and reserve, keeping stock warm.
  2. Begin heating a large saucepan and glaze bottom with the extra virgin olive oil.
  3. Add the bacon and cook over medium heat, rendering the fat and browning the pieces, stirring as needed.
  4. Add the onion, and sweat, about 45 seconds. Add the garlic and continue to cook, stirring another 30 seconds.
  5. Add the corn and salt, continuing to cook for another 2 minutes.
  6. Add reserved corn cob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup.
  7. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken.
  8. Add butter and stir.
  9. Remove pan from the heat, stir in cilantro and lime zest. Check for seasoning and serve.

Printable Recipe Card

About Bacon Creamed Corn

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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