Creamed Corn– Frozen corn gets fancied up in this one skillet recipe with bacon, heavy cream and butter.
Often times for dinner I open a bag of frozen veggies or a can of veggies and lightly season it and I’m done. Although, that method is perfectly fine for us, I still sometimes like to “dress” things up a bit. My husband’s grandpa grows some delicious corn. It really is the best! Unfortunately, since we don’t live in our hometown anymore we don’t get to eat the fresh homegrown corn except at holidays.
To help make up for our loss, I fancy up a bag of frozen corn that I purchased at the store. I mean is there anything that some bacon, butter and cream doesn’t make better?!?
We love to eat this creamed corn with supper. I do advise making this about 30-40 minutes before you are ready to eat. The longer it sits the thicker it gets, which results in a less “creamy” style corn.
This corn is not the creamy style corn that my family makes with the beloved homegrown corn. However, it is pretty darn good and a pretty close runner up. That’s saying a lot about this corn!
Is there a veggie dish that you dress up to make it taste better? A little bit homemade, maybe? I’d love to know. I’m always looking for new dishes to try.
- 1 (16-ounce) package of frozen corn, thawed
- 2 slices bacon
- 2 tablespoons butter
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 3/4 cup heavy whipping cream
- Salt and Pepper to taste
- 1-2 Tablespoons chopped green onion (optional)
- In a medium skillet cook bacon until crispy.
- Remove bacon and reserve bacon drippings.
- Place bacon on a plate lined with a paper towel.
- Add corn to skillet with bacon grease; cook, stirring frequently, for 5 minutes.
- Sprinkle cornstarch and sugar over corn.
- Stir in cream.
- Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat and simmer for 2 minutes.
- Stir in salt and pepper.
- Add butter.
- Crumble bacon and add to the top.
- Add green onions, if using.
- Serve immediately.
Check out this corn chowder…..