Bacon Jalapeño Creamed Corn Recipe
Creamy, sweet corn gets a smoky, spicy kick from crisp bacon and fresh jalapeños. It’s a comforting side that steals the show.
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Servings:
Ingredients
Main Ingredients
- 4 oz bacon, chopped
- 2 tbsp unsalted butter
- 0.5 cup fresh jalapeño, seeded and finely chopped add some seeds for extra heat
- 0.75 cup yellow onion, diced
- 2 tsp garlic, minced
- 1 tbsp all-purpose flour helps thicken the sauce
- 1.25 cup heavy cream
- 0.5 cup whole milk
- 4 oz cream cheese, cubed and softened
- 4 cup corn kernels fresh or thawed frozen
- 1 tsp granulated sugar optional, balances heat
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper, freshly ground
- 0.75 cup sharp cheddar cheese, shredded
- 0.25 cup green onions, thinly sliced for garnish
Instructions
Preparation Steps
- Cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel–lined plate and reserve 1 tbsp drippings in the pan.
- Melt butter in the skillet. Sauté onion and jalapeño until softened, 4–5 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over the vegetables and cook, stirring, for 1 minute to remove the raw taste.
- Whisk in heavy cream and milk until smooth. Simmer gently, stirring, until slightly thickened, about 3–4 minutes.
- Add cream cheese and stir until fully melted and the sauce is silky.
- Fold in the corn and cook, stirring occasionally, until hot and creamy, 5–7 minutes.
- Season with salt, pepper, and sugar if using. Adjust to taste.
- Stir in cheddar just until melted, then remove from heat. Top with bacon and green onions and serve warm.
Notes
For extra flavor, add a pinch of smoked paprika or swap pepper jack for the cheddar. To make ahead, refrigerate up to 3 days and reheat gently on low with a splash of milk to loosen.
This recipe is an original creation inspired by classic Bacon Jalapeño Creamed Corn Recipe flavors. All ingredient ratios and instructions are independently developed.