This recipe is private

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

★★★★★ 3 votes
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

How to Make World's Best Cream Corn


  • 1In 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.
  • 2Preheat 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.
  • 3In 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.
  • 4In 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.
  • 5Check temperature and heat through if needed.

    If desired, add salt and pepper to taste

Printable Recipe Card

About World's Best Cream Corn

Main Ingredient: Vegetable
Regional Style: American