Creamed Corn (a.k.a. Fried Corn)
This is the side dish I ask for every single holiday. It brings on this nostalgia that I can’t get with any other dish. I grew up calling it fried corn, thanks to my Tennessee roots. I quickly learned that it’s the same thing as creamed corn here in the Midwest.
So, the difference between my fried or creamed corn compared to the other stuff you’ve had…1. It’s made from scratch. No cans here. 2. IT. HAS. BACON! Now, I prefer using fresh white corn, but that can be hard to come by in the winter months. I’m happy using frozen white corn as a substitution. Of course, you can use yellow corn, but white corn is my preference.
My grandmother made this corn. She taught my Mom how to make this corn. My mom taught me. I added bacon!
Enjoy!
Creamed Corn (a.k.a. Fried Corn)
Ingredients
- 3 strips thick-cut bacon, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 bags frozen white corn
- 1 1/2 cups chicken stock
- 2 tablespoons flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup heavy cream
Instructions
- In a sauté pan, over medium heat, cook-off bacon until browned and crisp. Remove bacon from pan. Leave renderings in pan and add onion and garlic. Cook 2-3 minutes, until tender. Add frozen corn and stir until coated in bacon fat. Season with salt and pepper. Let corn cook for 5-7 minutes. Corn will begin to release its milk and become tender.
- While corn is cooking, combine chicken stock and flour in a small bowl (I just use the measuring cup I measured the chicken stock in). Add slurry to corn once corn is tender. Bring corn to a bubble, then reduce heat to a simmer. Mixture will thicken. Add heavy cream. Return cooked bacon to pan.
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