An easy side dish, this Creamy Corn and Bacon is delicious all year round! Filled with corn, bacon, and a creamy sauce, this is and indulgent side packed with flavor.
For more fabulous corn side dishes, try this Corn Casserole or this Scalloped Corn and Broccoli.
There is a reason that all of you want this recipe.
Because it is GOOD.
Sure, it’s not an everyday indulgence, but man – when you do take that splurge, it’s totally worth it. I mean – you can’t go wrong with bacon and corn in a creamy sauce, right?
I’m a huge Creamed Corn fan, and this is kind of similar, but it’s baked and it has bacon. And bacon is always a good idea.
I also love this recipe because it can be made year round. I usually use frozen corn, but you could also use fresh corn. It’s perfect for holidays, parties, or even just family dinner!
Ingredients
- Bacon: I just use a regular cut of bacon. You could use thick cut bacon if you want thicker pieces of bacon.
- Onion & Garlic: These are both for flavor.
- Flour: The flour helps to thicken up the sauce. I use all-purpose flour.
- Salt and Pepper: Seasoning is very important here, so make sure to season to taste with salt and pepper.
- Cream: This is heavy whipping cream. You could probably get away with using half and half, but you need something that will thicken up nicely.
- Sour Cream: This adds some more creaminess as well as a little bit of tang.
- Corn: Like I said above, I usually use frozen corn. No need to thaw beforehand, either.
- Parsley: You will add parsley to the dish, but I also like to save a little bit to add to the top before serving.
How to Make Creamy Corn and Bacon
STEP 1: Cook your bacon first. Cut it into slices, then cook it in a skillet until crisp. Remove the bacon to a paper towel lined plate to drain, but leave the drippings in the skillet.
STEP 2: To the hot drippings, add the onion and let it cook until the onions are soft. Then add the garlic to cook for another minute.
STEP 3: Stir the flour in, and let it cook for about a minute. You want to make sure you are stirring the whole time. Season with salt and pepper, then stir in the heavy cream.
STEP 4: Add the corn, sour cream, parsley, and about three-fourths of the bacon. You’ll save the rest for the top.
STEP 5: Stir this all together. It will be a little thick, especially if you are using frozen corn that hasn’t been thawed.
STEP 6: Transfer it all to an 8×8-inch baking dish. Take the remaining bacon and sprinkle it over the top. Bake this until it is hot and bubbling, then serve!
Tips and Tricks
This can easily be made ahead of time. Just prepare the whole dish, but before baking, cover and refrigerate. Bake just before serving. You may need to add on some extra time if you are baking it straight from the refrigerator.
Feel free to add in some extra spices or flavorings.
If you want a thinner consistency, you can add more cream.
More Side Dish Recipes
Glazed Carrots
Roasted Brussels Sprouts
Ranch Potatoes
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Creamy Corn and Bacon
Ingredients
- 6 slices bacon
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 2 tablespoons flour
- Salt and pepper
- 1/2 cup heavy whipping cream
- 8 oz sour cream
- 3 1/2 cups corn frozen or fresh
- 1 tablespoon minced parsley
Instructions
- Preheat the oven to 375ºF.
- Cut the bacon into bite sized pieces. Heat a large skillet over medium-high heat and add the bacon. Cook until crisp, then remove with a slotted spoon to a paper towel lined plate.6 slices bacon
- Add the onion to the bacon drippings and cook until softened. Add the garlic and cook another minute.1/2 cup chopped onion, 2 cloves garlic
- Stir in the flour. Let it cook, stirring, for a couple of minutes. Season with salt and pepper.2 tablespoons flour, Salt and pepper
- Stir in the cream until it is completely combined.1/2 cup heavy whipping cream
- Add the sour cream, corn, parsley, and 3/4 of the cooked bacon. Stir everything together well.8 oz sour cream, 3 1/2 cups corn, 1 tablespoon minced parsley
- Transfer to a 8×8-inch baking dish and top with the remaining bacon.
- Bake in the preheated oven until hot and bubbly, about 25 minutes.
- Serve warm, topped with more parsley, if desired.
Eddie says
Just made this recipe and it turned out great! I started by baking the bacon first then pouring the drippings/grease in a pan to saute the onions, then went by the instructions after that. I used a 1lb bag of frozen super sweet corn, so it was slightly more than the recipe, so I added a little extra of everything to compensate. Will definitely make again.
Jackie says
Hi
Did you thaw the corn before you used it in this recipe.
Deborah says
My corn was still frozen – it thaws out as it cooks, although you could use it thawed as well.