| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 slices bacon
- 8 large ears corn (preferably white), husks and silk removed
- Kosher salt and freshly ground pepper
Instructions
- In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
- Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef’s knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
- Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 430 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 18 g |
| Protein | 15 g |
| Cholesterol | 29 mg |
| Sodium | 769 mg |
Reviews
I’ve been making this recipe for a couple years now and every single time I get rave reviews!! Absolutely delicious and so few ingredients! Takes a while to cut the corn but so, so, so worth the time! Love it!!
Easy and delicious. I actually enjoyed my own cooking on this one!
This was really good. My kids love creamed corn so I gave it a try and I will be making it often. I did take about half of the bacon fat out because it is way to greasy for our taste. I added some milk, sour cream and some south western seasoning in exchange for the bacon fat. Over all, really yummy!
So good and I actually doubled the recipe and it turned out great!
Excellent recipe! My wife begs me for this when we haven’t had it for a while, and has had me make it for family members fairly often. Make sure your bacon isn’t too lean, or you won’t have enough drippings to flavor the corn. I have made it with frozen corn, and it comes out pretty well, though fresh is better.
I made this for Thanksgiving and my family loved it. It was super easy to make and tasted amazing. I definitely will be making this again!
Pretty good. I think I left too much of the bacon grease and drippings in the pan, so the corn had a strong bacon flavor. Very messy, but will make again.
My family loveed gthe creamed corn. I had to reduce the slices of bacon added because it was too much for the amount of corn for us.
AMAZING! My husband and in-laws claim this as their favorite corn dish now. They insist that I make a larger batch next time! I used applewood smoked bacon; it was worth the extra money. I kept adding water as it cooked off and used about 1/2 to 1 cup of milk towards the end of the cooking time.
Made this as a side dish for our supper paired with engagement chicken and honey glazed carrots. I only used two ears of corn and two pieces of bacon, which I cooked in the microwave to save time (a trick my mother-in-law taught me. It actually made enough for about three sides so we had left-overs. We both loved this recipe! The final product is sweet and salty & oh so yummy. I never want canned cream corn again after making this. Excellent keeper!!