Best Creamed Corn With Bacon Recipes

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SLOW-COOKER CREAMED CORN WITH BACON



Slow-Cooker Creamed Corn with Bacon image

Every time we take this super rich corn to a holiday potluck or work party, we leave with an empty slow cooker. It's decadent, homey and so worth the splurge. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 20 servings.

Number Of Ingredients 10

10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Chopped green onions

Steps:

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

Nutrition Facts : Calories 259 calories, Fat 20g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 433mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings as a side dish

Number Of Ingredients 18

5 shucked ears corn (kernels removed and reserved*)
1 bay leaf
2 cloves garlic
1/2 onion peeled and quartered
1 tablespoon whole coriander seed
1 teaspoon salt
2 quarts water
1 teaspoon extra-virgin olive oil
1/4 pound thick-cut bacon cut into lardoons
1 cup diced yellow onion
1 clove garlic minced
*Reserved corn kernels
1 teaspoon salt
2 cups reserved corncob stock
1/2 cup creme fraiche
1 tablespoon butter
1/2 cup freshly chopped cilantro leaves
1 lime, zested

Steps:

  • For the stock:
  • Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
  • To finish the corn:
  • Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.

CREAMED CORN WITH BACON



Creamed Corn With Bacon image

I found this in Taste of Home Oct/Nov 2008 magazine. I'm using it this Thanksgiving as one of my side dishes.

Provided by cheesygiraffe

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh corn or 4 cups frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 slices bacon, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a large skillet, saute onion in butter for 3 minutes.
  • Add corn; saute 1-2 minutes longer or until onion and corn are tender.
  • Stir in the cream, broth, bacon, and pepper.
  • Cook and stir for 5-7 minutes or until slightly thickened.
  • Stir in cheese and parsley.

Nutrition Facts : Calories 291.5, Fat 21.5, SaturatedFat 12.1, Cholesterol 66.7, Sodium 187.8, Carbohydrate 22.1, Fiber 3, Sugar 3.9, Protein 6.7

CORN CASSEROLE



Corn Casserole image

For almost 30 years, I've been preparing this zippy side dish for all sorts of gatherings. In fact, whenever I'm invited to an event that involves food, it's "understood" that I'll bring this casserole. Plus, it's a great way to use up hard-cooked eggs. -Patricia Friend, Milledgeville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 13

1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups frozen corn
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
4 hard-boiled large eggs, chopped
2-1/2 cups shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot pepper sauce
2 teaspoons salt
1 teaspoon pepper

Steps:

  • In a large skillet, saute onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes.

Nutrition Facts : Calories 263 calories, Fat 16g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 711mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Provided by Virginia Willis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3

2 slices bacon, cut into lardons
Scraped kernels from 6 ears fresh sweet corn (about 3 cups)
Coarse kosher salt and freshly ground black pepper

Steps:

  • In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Categories     Side     Quick & Easy     Bacon     Corn     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 8

4 ears corn
6 ounces thick-sliced bacon (about 4 slices)
1 large bunch scallions
2/3 cup heavy cream
1/4 cup water
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter
freshly ground black pepper

Steps:

  • Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.
  • Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.
  • Thinly slice enough scallions crosswise to measure 1 cup. In a 3 quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.

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