This creamed corn is seriously the best creamy corn recipe you'll taste! Super simple to whip up too! Corn kernels are simmered in a flavorful cream sauce, then topped with crispy bacon for an easy side dish that's elevated enough for the holidays, yet quick enough for a busy weeknight.
3cans Fiesta Southwest or Mexicorn, drained (if you can't find any of these, regular corn will work)
1small onion, finely chopped
1/2cupfinely chopped red bell pepper
1/2cupfinely chopped green bell pepper
1 (8 oz.)package cream cheese, cubed
salt and pepper, to taste
Cook chopped bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion and bell peppers in hot drippings in skillet over medium-high heat for 6-7 minutes or until tender.
Add cream cheese and half-&-half, stirring until cream cheese melts. Stir in sugar, salt and pepper.
Top with bacon or stir bacon into the dish and enjoy!
Storing Leftover Creamed Corn: Creamed corn is best served hot off the stove, but leftovers will last in an airtight container in the fridge for up to a week.Reheat at low to medium heat on the stovetop for several minutes, stirring frequently. You can also microwave small servings.I do not recommend freezing this creamed corn dish because the cream in the recipe may separate, which can affect the taste and texture of the dish.Make ahead of time: You can make this bacon creamed corn up to one day in advance. Keep it in the refrigerator until you are ready to reheat it. Reheat on the stovetop over low to medium heat, then add the bacon right before you serve it.Photos by Molly at Yes to Yolks.