Creamed Corn

Rich, creamy, and smoky! This easy creamed corn with bacon and cream cheese is the ultimate cozy side dish for holidays or weeknight dinners.

Course Side Dish

Cuisine American

Keyword corn side dishes, creamed corn

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 255kcal

Author Kathleen

In a medium saucepan, melt the bacon grease (2 tablespoons) over medium heat (or if using freshly cooked bacon, add corn directly to the warm grease remaining in the pan). Add the thawed corn (10 ounces) and stir to coat, then cook for 2-3 minutes until the corn is heated through.
Pour in the heavy cream (1/2 cup). Stir in the sugar (2 teaspoons), salt (1/2 teaspoon), and black pepper (1/8 teaspoon). Bring to a simmer.
Once simmering, reduce the heat to medium-low. Let it simmer for 5-7 minutes, stirring occasionally, allowing the cream to reduce and thicken slightly.
Remove the saucepan from the heat. Add the cream cheese (3 ounces) and stir until it has completely melted and formed a smooth, rich sauce that coats the corn.
Taste and adjust seasoning if necessary. Serve immediately, garnished with the crumbled bacon.

For the smoothest sauce: Make sure your cream cheese is softened and cut into small cubes. Adding it off the heat and stirring gently helps it melt evenly without separating.
Keep the heat low and steady: Once you add the heavy cream, stay at a gentle simmer (medium-low). Boiling too vigorously can scorch the bottom of the pan or cause the sauce to break.
Use the bacon grease—it’s flavor magic. It’s what gives this creamed corn that smoky, savory backbone. Even one tablespoon makes a big difference, so don’t skip it!
Keep the heat gentle. If you boil the cream, it can separate or scorch. A soft simmer is all you need for it to thicken and coat the corn beautifully.
Soften your cream cheese first. Cold cubes will take longer to melt and may leave tiny specks. Room-temperature pieces melt into a perfectly silky sauce.
Taste before serving. Corn sweetness varies by brand and season, so always give it one last taste for salt and sugar balance before plating.
Serve right away (or reheat gently). Creamed corn thickens as it cools—if reheating, just add a splash of cream or milk to bring it back to that dreamy consistency.