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Cheesy bacon creamed corn

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Getting creamed

Creamed corn gets a makeover by bringing bacon to the party. You're going to love this dish.

Getting creamed

Through the years, creamed corn has gotten somewhat of a bad name. It came from a can and was less than beautiful. Luckily we're here to give you a from-scratch recipe that will have you smiling from ear to ear. It's creamy, cheesy and full of bacon. What's not to love?

Cheesy bacon creamed corn recipe

Serves 4-6


  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1/3 cup finely diced red bell pepper
  • 4 cups frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1/4 cup vegetable stock
  • 1/3 cup shredded Parmesan cheese
  • 6 strips crispy cooked bacon, crumbled
  • Salt and pepper, to taste


  1. In a high-sided skillet, set over medium heat, add butter.
  2. Once the butter is melted, add shallot and red bell pepper and saute until vegetables just start to soften.
  3. Add in corn and saute until the corn is warmed throughout.
  4. Pour in heavy cream and vegetable stock and simmer until thickened.
  5. Remove from heat and stir in Parmesan cheese.
  6. Stir in bacon and then adjust salt and pepper to taste.
  7. Serve immediately.


Use a combination of red and green bell peppers to create a perfect holiday side dish!

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