Creamed Corn

Your favorite new way to eat corn! This Creamed Corn is loaded with bacon, leeks, poblano peppers, and a delicious blend of seasonings. Perfectly savory with just the right amount of sweetness… you’ve NEVER had creamed corn like this before!

Creamed Corn. It’s one of those foods we’ve all probably eaten at some point in life… and most likely… it was nothing special. I grew up eating the canned version, and I always felt like I could take it or leave it. But that was before I realized how amazing it can actually be.

The first time I tried it and loved it was as an adult… at a local restaurant with a farm to table concept. I’m not gonna lie… when I ordered it I was skeptical. But the minute I took my first bite, I was completely sold. As in licking my bowl clean!

It’s rich and creamy and SO incredibly flavorful. And although it’s meant to be a side dish, it’s equally delicious as a meal.

This is my version of their recipe… loaded with bacon, peppers, leeks, seasonings, and just a touch of sweetness. It’s literally one of the BEST things I’ve ever tasted… and once you try it, I have no doubt you’ll agree!

🌽 Ingredients

This recipe can be made with either fresh or frozen corn. I’ve made it both ways and there’s definitely a difference in flavor. It’s delicious either way, but if you can find fresh corn, use it!

• 6 cups fresh corn
• 2 cups half & half
• 1 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground pepper
• 1/4 cup granulated sugar
• 1 Tablespoon cornstarch
• 1 Tablespoon butter
• 1/2 cup diced leek
• 1 Poblano pepper, roasted and chopped(see recipe notes)
• 1 pound raw bacon, diced

📋 Instructions

This recipe is built in steps, and once all of the steps are done it comes together in an instant. Although it may seem like a lot of work for corn… the only thing I can say is that the end result is 100% worth it!

1. Roast the corn – spread the corn on a rimmed baking sheet and roast at 350° for 20 minutes if fresh, 10 minutes if frozen.
2. Heat the cream – in a medium saucepan, combine 1 cup half & half, kosher salt, cayenne and white pepper and bring it to a simmer.
3. Make the corn puree – in a blender, combine the other 1 c cup half & half, sugar, cornstarch, and half the corn. Puree until smooth.
4. Combine the corn puree & the cream – add the corn puree from the blender to the simmering cream mixture on the stove top. Continue to cook 15 minutes, stirring frequently.
5. Cook the bacon – in a large saute pan, combine butter, leek, Poblanos and bacon and saute until bacon is cooked through.
6. Mix it all together – add the remaining corn and the mixture from the saucepan to the saute pan. Stir well.

🌶 How to roast a Poblano pepper

Roasting Poblano peppers is easy… and makes all the difference in terms of flavor and texture! To roast it:

1. Place it directly on the oven rack and broil for 4-5 minutes on each side, until the skin is charred.
2. Remove it from the oven and transfer to a heatproof bowl.
3. Cover the bowl with plastic wrap to loosen the skin.
4. Remove the plastic wrap, peel the skin, remove the seeds, and dice!

🧀 Recipe variations

• Substitute 2 lbs. frozen corn for fresh corn on the cob
• Substitute 1 lb. pancetta for the bacon
• Add 1/2 lb. chorizo for an extra hearty, spicy kick
• Stir in 1 cup shredded Monterey Jack or cheddar cheese
• Puree all of the corn instead of leaving half of it whole
• Substitute a different type of pepper for Poblano (my first choice would be a green bell pepper)
• For a sweeter creamed corn, use 1/2 cup sugar
• Substitute regular yellow onion for the leek
• Stir in 1/2 cup chopped fresh cilantro

♨️ Storing & reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, transfer to a small skillet or saucepan and heat over medium heat, stirring often, until warmed through.

🥗 Related recipes

• Corn Fritters
• Corn Chowder
• Fresh Corn Salad
• Mexican Street Corn Quinoa
• Fresh Corn Salsa
• Bacon Cheddar Ranch Corn Dip
• Skillet Corn with Browned Butter & Sage
• Caprese Corn Salad

Creamed Corn

Your favorite new way to eat corn! This Creamed Corn is loaded with bacon, leeks, poblano peppers, and a delicious blend of seasonings. Perfectly savory with just the right amount of sweetness... you've NEVER had creamed corn like this before!

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 308kcal

Author: Cathy Trochelman

Ingredients

• 6 cups fresh corn
• 2 cups half & half
• 1 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground pepper
• 1/4 cup granulated sugar
• 1 Tablespoon cornstarch
• 1 Tablespoon butter
• 1/2 cup diced leek
• 1 Poblano pepper roasted and chopped(see recipe notes)
• 1 pound raw bacon diced

Instructions

• Preheat oven to 350° F.
• Spread the corn on a rimmed baking sheet and roast at 350° for 20 minutes if fresh, 10 minutes if frozen.
• In a medium saucepan, combine 1 cup half & half, kosher salt, cayenne and white pepper and bring it to a simmer. Let stand.
• In a blender, combine the other 1 c cup half & half, sugar, cornstarch, and half the corn. Puree until smooth.
• Add the corn puree from the blender to the simmering cream mixture on the stove top. Continue to cook 15 minutes, stirring frequently.
• While corn mixture is cooking, in a large saute pan, combine butter, leek, Poblanos and bacon and saute until bacon is cooked through.
• Add the remaining corn and the mixture from the saucepan. Stir well to combine.

Notes

Recipe variations:

• Substitute 2 lbs. frozen corn for fresh corn on the cob
• Substitute 1 lb. pancetta for the bacon
• Add 1/2 lb. chorizo for an extra hearty, spicy kick
• Stir in 1 cup shredded Monterey Jack or cheddar cheese
• Puree all of the corn instead of leaving half of it whole
• Substitute a different type of pepper for Poblano (my first choice would be a green bell pepper)
• For a sweeter creamed corn, use 1/2 cup sugar
• Substitute regular yellow onion for the leek
• Stir in 1/2 cup chopped fresh cilantro

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 42mg | Sodium: 460mg | Fiber: 2g | Sugar: 10g