Stovetop Recipe for Creamed Corn
This irresistibly silky, smoky-sweet creamed corn is the ultimate upgrade thanks to a powerhouse of bacon, aromatics, herbs, and Parmesan-you'll never reach for a can again! And the secret step—pureeing some of the corn with cream cheese, like in my viral crockpot creamed corn, for an irresistibly silky, ultra-creamy texture. Follow along for expert tips and variations!
Servings 8 -10 servings
Ingredients
- 8 strips thick cut bacon, optional (recommended)
- 3 garlic cloves, minced
- 1 shallot, minced
- 3 10-oz pkgs frozen corn kernels, thawed
- 2 tablespoons unsalted butter
- 1 cup half and half
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 tsp EACH dried rosemary, dried thyme, paprika, pepper
- Dash of cayenne pepper
- Chopped parsley (optional for garnish)
Blender Corn
- 1 1/2 cups frozen thawed corn from above listed corn (in directions)
- 1 cup half and half
- 4 oz. cream cheese, cubed, very soft
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon flour
Instructions
- Blend Corn: Remove 1 ½ cups of corn from a package and add it to the blender, along with all remaining Blender Corn ingredients. Blend until completely smooth, then set aside.
- Cook Bacon: Cook the bacon in a large saucepan until crisp, then remove it to a paper-towel-lined plate.
- Sauté Aromatics: Pour off all but two tablespoons of bacon grease. Melt two tablespoons of butter in the drippings over medium heat. Sauté the shallot for two minutes, then add the garlic and sauté for 30 seconds.
- Cook Corn: Add the remaining corn, half-and-half, sugar, and spices to the skillet. Cook for 4 minutes over medium heat.
- Add Blended Corn: Add the blender contents and stir to combine. Cook for 2-3 minutes, or until thickened to your desired consistency. If it becomes too thick, stir in additional milk or half-and-half.
- Season and serve: Season to taste with salt, pepper, and/or cayenne pepper. Garnish with bacon and parsley.
Notes
If omitting the bacon, increase the butter to three tablespoons.